Colorful Cauliflower Salad
Photo by: Doaa Elkady
Servings: 2 people
Prep Time: 20 min
Cook Time: none
1/2 head cauliflower, sliced thinly
2 tsp Ras el Hanout
1 tbsp lemon juice
1 small lemon, sliced
2 garlic cloves, smashed
Chopped parsley, for sprinkling
Salt and pepper
Chef Note: [words from epicurious] Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep. The foundation of this earthy mix is pared down to just eight spices (plus salt), including cinnamon, cumin, coriander, allspice, black pepper, and ginger.
Step 1: Cut cauliflower
Cut cauliflower to your liking, about 1/4" thick slices.
Step 2: Arrange cauliflower on a serving platter
Find a nice serving platter, and arrange the cauliflower to your own artistic abilities.
Step 3: Combine and heat Ras el Hanout
In a small skillet, heat the olive oil over low-medium heat. Add the smashed garlic cloves, lemon juice, Ras el Hanout, salt and pepper. Warm the dressing, to allow the flavors to combine together for 1-2 minutes.
Step 4: Serve the dish
Remove the smashed garlic cloves, and pour the dressing over the cauliflower. Garnish with lemon slices and sprinkle chopped parsley over top.
Chef note: Don't let the garlic go to waste. Definitely eat these by themselves, or spread onto bread with some Organic EVOO and sea salt.