Cauliflower Salad

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1 large bowl: Serves 6-8
  • ½ cup olive oil
  • 3 tbsps lemon juice, freshly squeezed
  • 1 tbsp lime juice, freshly squeezed
  • 3 cloves garlic, minced
  • 1 red chilli, seeded & minced
  • 1 tbsp smoked paprika
  • ½ tbsp sweet paprika
  • 1½ tsp cumin seeds
  • 2 carrots, grated
  • 1 tsp ground coriander
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • black pepper to taste
  • ½ cup black olives, sliced
  • 2 tbsps preserved lemon, sliced
  • 2 spring onions, sliced
  • ½ small red onion, finely sliced
  • 1 celery heart, finely sliced
  • ½ bunch fresh coriander, roughly chopped
  • ½ head cauliflower, cut into small pieces
  • ½ cup currants, soaked in hot water for a few minutes and drained
  • 2 handfuls of rocket or baby spinach
  • 1 handful parsley, roughly chopped
  • Toasted flaked almonds to garnish
  • Salt & pepper to taste


For the Dressing
In a small bowl or salad shaker, combine olive oil, lemon juice, lime juice & garlic. Add the chilli, smoked paprika, sweet paprika, cumin, coriander, salt, cayenne & black pepper. Stir or shake to combine. Add coriander and adjust seasoning to taste and set aside.

For the Salad
Separate the cauliflower florets & slice finely. Place cauliflower in large bowl. Add the grated carrots, celery heart, sliced olives, onions, preserved lemon, currants, rocket, coriander & parsley. Drizzle the dressing over the salad & lightly toss to combine. Turn salad out onto a serving platter & sprinkle with freshly ground black pepper. Finish by garnishing with a few more chopped herbs & almonds.          
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