ATK Vegan Cauliflower Salad with Chermoula and Carrots

Entrees

Cook Time: 1 hour Servings: Serves 4 to 6 Source:

Ingredients

Gather Your Ingredients

Salad

1 head cauliflower (2 pounds), cored and cut into 2-inch florets

2 tablespoons extra-virgin olive oil

Salt and pepper

½ red onion, sliced ¼ inch thick

1 cup shredded carrot

½ cup raisins

2 tablespoons chopped fresh cilantro

2 tablespoons sliced toasted almonds

Chermoula

¾ cup fresh cilantro leaves

¼ cup extra-virgin olive oil

2 tablespoons lemon juice

4 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon salt

⅛ teaspoon cayenne pepper

Directions

1. FOR THE SALAD: Adjust oven rack to lowest position and heat oven to 475 degrees. Toss cauliflower with oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Spread on parchment paper–lined rimmed baking sheet, cover tightly with aluminum foil, and roast until softened, 5 to 7 minutes.

2. Remove foil and scatter onion on sheet. Roast until vegetables are tender, cauliflower is deep golden, and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.

3. FOR THE CHERMOULA: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl. Add cauliflower-onion mixture, carrot, and raisins and toss to combine. Season with salt and pepper to taste, sprinkle with cilantro and almonds, and serve warm or at room temperature.

Nutrition

Calories: 1383 calories