Moroccan Spiced Cauliflower & Sweet Potatoes
Updated: Apr 5, 2020
This past October, I went to Morocco with my mom and husband. While some might say, "Wait, what? You travel with your husband AND mother... by choice?... I could NEVER", I'll stop you there. My mom is a pretty cool lady, and the three of us are like three musketeers. She visits for WEEKS on end, sleeping on a blow up mattress in our living room, and after three weeks of close quarters, I'm devastated when she leaves.
But back to Morocco. It's a land of colorful wares, sunsets that will break your heart, and food that will make you come back for more. The spices and flavors used in Moroccan cuisine are incredible. Warm paprika, turmeric and cumin with mouth puckering preserved lemons - it's truly one of my favorite cuisines. Almost all dishes are made with the same collection of spices, but they all taste unique. It's pure magic.
Moroccan cuisine is heavy on the veggies, everywhere you went they offered dishes made in earthenware tajine (similar to a stew) filled with different kinds of vegetables and vegetarian couscous galore.
Inspired by my time in Morocco, I whipped up this delicious, warming salad that can be eaten hot or at room temperature, perfect for entertaining or for work-week lunches.
Creamy sweet potatoes are topped with spiced cauliflower, tangy preserved lemons and juicy pomegranate. It may not be the most authentic, but it's damn tasty and full of goodness. If you're looking for protein, add in a tin of chickpeas, or serve with grilled tofu or fish (if you eat it).
Preserved lemons are a strange thing, basically salt-pickled and brined lemons, they add a tangy, salty flavor to the dish. I find them in most middle-eastern shops, and am keen to try and make them myself this year. But if you can't find them, feel free to add in some green olives and lemon zest before serving.
Looking for more cauliflower recipes?? Try my Cauliflower Stuffing recipe!
Moroccan Spiced Cauliflower & Sweet Potato Salad
Prep Time: 20 minutes
Cook Time: 40 minutes
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp cumin
Pinch sea salt
1 tsp ginger, chopped
1 tbsp honey
1/4 tsp sea salt
1 head cauliflower, chopped into florets
2 medium sweet potatoes, chopped into 1 inch pieces
1 red onion, sliced into half moons
2 tbsp chopped preserved lemons (or 1/4 cup chopped green olives)
1/4 cup fresh mint, chopped
1/4 cup pomegranate seeds
1 lemon, zested
1 tbsp sesame seeds
Preheat oven to 200C (400F). Line a tray with baking paper
Combine olive oil, spices, honey, ginger, and salt.
Drizzle oil mixture over cauliflower, potatoes, and onions. Transfer to the baking tray.
Roast for 30-35 minutes or until tender.
Transfer to serving bowl, topping with preserved lemons, mint, pomegranate, zest, and sesame.