This Moroccan-style cauliflower salad is a delightful blend of warm spices, sweet raisins, citrus dressing, and a touch of orange zest. It’s not only paleo and gluten-free but also makes for a perfect side dish.
Recently, I found myself with half a head of cauliflower left over from making some cauliflower rice. Since I couldn’t roast it due to the lack of an oven in my van, I decided to pan-fry it until it was crispy and golden brown, then toss it with a few ingredients to create a flavorful salad.
For this recipe, I chose to infuse it with Moroccan flavors, envisioning the rich earthiness of cumin and cinnamon complementing the nutty cauliflower. To add a touch of sweetness, I incorporated raisins, while a hint of citrus from orange zest and juice balanced out the dish, giving it a warm, almost festive feel.
Cook’s notes
You can choose to either pan-fry or roast the cauliflower. The instructions below detail pan-frying, but if you opt for roasting, preheat your oven to 200°C / 400°F, toss the cauliflower with spices and olive oil, spread it on a baking sheet, and bake for 20-25 minutes.
If you’re not a fan of raisins, feel free to substitute them with diced dried apricots or sultanas.
Shaved almond flakes add a nice crunch to the salad, but you can omit them for a nut-free version.
This recipe serves 2-4 as a side dish, but you can easily scale it up. It pairs well with various proteins, especially chicken or lamb.
For a complete meal, serve this salad alongside crispy skin baked chicken with herby sauce or my slow-cooked Moroccan lamb stew. If you’re a cauliflower enthusiast, explore more recipes like shrimp and cauliflower fried ‘rice’, low-carb cauliflower hash browns, or the popular crack cauliflower with spicy sauce.
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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.
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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.
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Evenly sprinkle the spices and salt over the cauliflower pieces, then add the almonds. Stir over heat for a minute to release the aroma of the spices. Turn off the heat and set aside.
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While the cauliflower is cooking, prepare the salad dressing by combining all ingredients in a mixing bowl and letting it infuse.
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Transfer the warm cauliflower to the salad bowl and mix well to ensure everything is coated. Serve with fresh herbs on top, if desired.
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
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