This Moroccan-style cauliflower salad is made with warm spices, sweet raisins, citrus dressing and a hint of orange zest. It’s paleo, gluten-free, and a perfect side dish.
Heat coconut oil or olive oil (about 2 tablespoons) in a large frying pan over medium-high heat. Add the cauliflower florets to the pan (I put them flat side down first) and cook for about 5 minutes, until golden brown and crispy. Use tongs or a fork to turn each piece over and cook for 3-4 more minutes.
Evenly, sprinkle the spices and salt over the cauliflower pieces and add the almonds. Stir through over heat for a minute, allowing the spices to release their aromas. Turn the heat off and set aside.
While the cauliflower is cooking, make the salad dressing. Combine all ingredients in a mixing bowl and set aside to infuse.
Transfer the warm cauliflower to the salad bowl and mix through, making sure everything is well coated. Serve with some fresh herbs on top or as is.
Calories: 260kcal | Carbohydrates: 20g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 421mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 194IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 1mg
Keywords: Cauliflower, Side Dishes, Vegetarian, Appetizers, Warm Salad