Wednesday, October 15, 2014

Marrakesh Cauliflower Salad

The inspiration for this dish came from a recipe I saw that called for a hot cooked dish.  It made me think what I could do to it to spice it up a bit, add a little of this and that, omit a few other things, and turn it into a chilled salad.  This recipe is the result.  It isn't spicy as in heat, but has a lot of flavor and is best prepared the night before or at least several hours ahead of when you are planning on serving it. The flavors are best when they have time to infuse the cauliflower.

I've used the spice blend Za'atar in this mix.  It is a generic name for a family of related Middle Eastern herbs traditionally thyme, oregano, basil thyme, and savory or a combination thereof.  If you don't have Za'atar, just use a combination of the herbs.  Mix and match to your taste. I have also read that marjoram is used in some mixtures.

I happen to have a small bottle of the mixture given to me by my boss several years ago.  I cannot even tell you the exact ingredients.


1 head of Cauliflower, cut into large sections and grated
3 Carrots, grated
4 Green Onions, sliced
1/3 cup Raisins
1/3 cup raw Cashews
2 Tbsp Lemon Juice
2 Tbsp Rice Wine Vinegar
3 Tbsp Olive Oil
1 tsp Maple Syrup
1/2 tsp Granulated Garlic
1/2 to 3/4 tsp Za'atar blend
1/4 tsp Cumin
1/8 tsp Turmeric
1/4 tsp dried Lemon Zest
Sea Salt and Black Pepper to taste
     *a pinch of ground Black Cardamon if you feel adventurous


1.  Cut cauliflower into large section, rinse and then grate into large bowl.

2.  To the cauliflower add the grated carrots, green onions, raisins, and cashews and stir to combine.

3.  In small bowl whisk together the lemon juice, vinegar, olive oil, maple syrup, garlic, Za'atar, cumin, turmeric, lemon zest, and black cardamon if using it.

4.  Pour the dressing onto the salad and stir to incorporate.  Make sure to scoop up from the bottom when stirring to evenly coat the cauliflower.

5.  Taste the salad to see if you would like to add a little salt and pepper.  Add red pepper flakes to kick it up a notch.  I have also sprinkled in a little ground Sumac for flavor.  I haven't added it to the ingredient list as most people don't have it on hand.

6.  Store in an air tight container in the refrigerator until time to serve.  Serve it on a bed of mixed green, in a bowl on its own, or with grilled tempeh or tofu on the side.


- Bon Appetit

"Health is a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity." - World Health Organization, 1948


  1. Another to try, it looks pretty good...

    1. It is tasty.

      It makes me think I need to make it again before we get into soup and casserole season and I forget about raw salads.