By Scott Taylor
Moroccan spiced roasted cauliflower salad
Eat Well
Share
Tweet
Described by Arab botanists and known to the Romans, the cauliflower originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century. Today, food writers everywhere are extremely fond of quoting Mark Twain's contention that "a cauliflower is nothing but a cabbage with a college education."
It's hard to imagine that this vegetable, now taken somewhat for granted, was once all the rage at the court of Louis XIV and served in rich and elegant dishes. Today, cauliflower signals winter; its hearty nature can grow in our cooler weather.
A single cup of raw cauliflower comes in at just 27 calories. It carries 2.7g of fiber and zero cholesterol. Here's a recipe that gives cauliflower a savory quality. This salad can be served warm or at room temperature, and is equally good as a light main dish or a side dish.
Items marked with an asterisk (*) are available at Taylor's Provisions, 208 S. Mill St., Tehachapi, near the corner of Mill and F Streets, part of the Mill Town Marketplace collection of businesses. You can also reach Taylor's at (661) 750-0390.
Moroccan Spiced Roasted Cauliflower Salad
Ingredients:
Salad: • 1 head cauliflower, parted • 1/2 red onion, sliced into moons
• 1 cup shredded carrot • *1/2 cup raisins • 1/4 cup cilantro, chopped
• *1/4 cup almonds, toasted and sliced or chopped
Dressing: • 3/4 cup cilantro • *1/4 cup olive oil • 2 tablespoons lemon juice
• 1/2 teaspoon garlic, minced • *1/2 teaspoon cumin • *1/2 teaspoon paprika
• *1/4 teaspoon salt
Directions:
1. Roast cauliflower and onions in a 375-degree oven until softened and tinged brown
2. Blend dressing ingredients
3. Place carrots, raisins, cilantro, and almonds in bowl
4. Add slightly cooled roasted vegetables
5. Dress just prior to serving
