Roasted Grape and Cauliflower Salad with Chermoula

Name: Roasted Grape and Cauliflower Salad with Chermoula
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds), core chopped coarse, florets cut into 1-inch pieces (6 cups); 1 cup seedless, red grapes; ½ small, red onion, sliced thin; 2 tablespoons, extra-virgin olive oil; ½ teaspoon, table salt; ¼ teaspoon, pepper; 2 tablespoons fresh cilantro or, parsley leaves; 2 tablespoons walnuts or, sliced almonds, toasted and chopped coarse; 1 cup fresh cilantro or, parsley leaves; 5 tablespoons, extra-virgin olive oil; 2 tablespoons, lemon juice; 4 , garlic cloves, minced; ½ teaspoon, ground cumin; ½ teaspoon, paprika; ¼ teaspoon, table salt; ⅛ teaspoon, cayenne pepper

4 comments

Cauliflower's delicate flavor makes it an ideal canvas on which to paint other flavors and textures. Here those “paints” come from grapes, cilantro, and red onion.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4 to 6

Roasted Grape and Cauliflower Salad with Chermoula

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

We started by roasting florets from one head of cauliflower until they were caramelized. Instead of discarding the core, we blitzed it in the food processor and added it to the salad for a contrasting rice–like texture. In the empty food pr...

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