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Moroccan-Spiced Cauliflower Salad

Moroccan-Spiced Cauliflower Salad

By: Ames Starr

The spice mix here can be made in advance in bulk and stored in the fridge — just spoon it out and add more olive oil as required.



Prep time

Cook time



  • 1 tbsp turmeric
  • 1 tbsp ground ginger
  • 1 tsp ground black pepper
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • ½-¾ cup olive oil
  • ½ cup lemon juice
  • ¼ cup soaked cashew nuts
  • ½ bunch mint leaves
  • Salt, to taste
  • 100g mixed salad leaves
  • 1 cauliflower, florets removed & chopped into bite-sized pieces
  • 2-3 carrots, sliced
  • ½ pomegranate, deseeded


  • Preheat oven to 200°C.
  • For the spice mix, place all ingredients in a mixing bowl and stir together with a spoon. Store in a glass jar in the fridge.
  • For the dressing, place all ingredients in a high-speed blender and blend. Add a bit of water if required. Place in a glass jar to store in fridge.
  • Place cauliflower florets and sliced carrots in a large mixing bowl. Use 1-2 tbsp of the spice mix, and a bit of extra olive oil if needed, massage the spice mix into the veggies. Place onto a lined baking tray and bake for 20 mins or until cauliflower is soft. Remove from oven and place in fridge or freezer briefly until chilled.
  • Arrange salad leaves in a serving bowl or tray. Toss baked cauliflower and carrots evenly through the salad leaves.
  • Drizzle with the mint dressing, sprinkle with pomegranate jewels and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Ames Starr

Ames Starr

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