Warm Moroccan cauliflower salad

• cauliflower↗1
• olive oil↗1 tbsp tbsp
• spring onions↗4

  chopped

• garlic clove↗1

  crushed

• red chilli↗1

  finely chopped

• ground cumin↗1 tsp tsp
• lemon↗1

  zested and juiced

• handful pine nuts↗

  or chopped hazelnuts, quickly roasted in a dry pan

• dried cranberries↗50g g

  or chopped dried figs

• chopped parsley50g g
• chopped mint50g g
• pomegranate seeds↗
• natural yogurt↗75g g
• tahini↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• lemon↗1

  juiced

• agave syrup↗1 tsp
• chopped coriander50g

Step-by-step instructions

1. 1

   First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.

2. 2

   Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.

3. 3

   Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.

4. 4

   Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.