chermoula spiced multi colored cauliflower salad

Chermoula is a Moroccan marinade that packs spices  (garlic, cumin, paprika, cayenne pepper, cilantro) into a healthy diet.  Chermoula is especially good on a cauliflower salad and also can be used as a marinade to liven up chicken before grilling.  I prefer to use  heads of purple and/or yellow cauliflower in my salad.

for the salad

1 large head of cauliflower or 2 smaller ones that include a purple cauliflower, cut into florets

2 tablespoons of extra virgin olive oil, enough to drizzle over the cauliflower

1/2 red onion, sliced about 1/4 inch thick

1 cup shredded carrots

1/2 cup raisins

2 tablespoons fresh chopped cilantro

2 tablespoons sliced toasted almonds

Preheat the oven to 400F

Line a baking sheet with parchment, spread out the cauliflower(s) and drizzle with olive oil, sea salt and pepper.  Bake for about 15 minutes, add the onion slices and stir the mixture.  Roast until tender and everything is slightly charred on the edges (10-15 more minutes).  Remove from oven and set aside to cool 

for the chermoula

Leaves from a bunch of cilantro, 2 tablespoons set aside 

1/3 cup extra virgin olive oil

2 tablespoons lemon juice

3-4 cloves of garlic, minced

1 teaspoon cumin seeds, toasted

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

sea salt and freshly ground black pepper to taste

Process all the ingredients in a food processor until smooth, scraping down as needed.  Place the chermoula in a salad bowl, add the roasted cauliflower, onions, carrots and raisins.  Toss the salad together, check seasoning-adding additional salt and pepper if needed. Sprinkle the top with cilantro and almonds.  Serve warm or at room temperature.

Serves 4-6