Let’s face it. Some salads are just sad. Limp lettuce. Bland dressing. But, not this one. Nay! This salad is a response to all those sad salads you’ve had to endure. A rebellion. A shout into the universe, “We’re sick of sad salads. And we’re not gonna do it anymore!”
No, THIS Moroccan cauliflower salad is bold. Smoky. Creamy. And a little sweet (thanks to the dates). Crispy, spiced cauliflower paired with silky hummus, and topped with a tangy yogurt dressing to tie it all together. AND, it only takes 25 minutes to make, which makes it perfect for weekday lunches or when you’re looking to impress guests with minimal effort.
Why This Recipe Works
- It’s fast and easy: Just roast, blend, mix, and boom. You’re done.
- The bold flavors: Cumin, paprika, and cinnamon. All the things you love about Middle Eastern cuisine.
- A perfect crunch: It’s got crispy onions and roasted cauliflower, which is basically texture heaven.
- Plant-based protein: Between the hummus and cauliflower, this vegetarian salad makes healthy eating easy.
- Versatile AF: You can serve it warm, at room temperature, or straight out of the fridge.
Beneficial Ingredients
Cauliflower
This cruciferous veggie’s got a ton of fiber, vitamin C, and antioxidants. It also supports digestion, boosts immunity, and has compounds that reduce inflammation.
Chickpeas
Also known as garbanzo beans, chickpeas are rich in protein, fiber, and iron, meaning they’re a great source of plant-based protein. They help to regulate blood sugar, support heart health, and keep you full longer, which makes this a salad that actually satisfies.
Coconut Yogurt
Perhaps coconut yogurt’s best feature: it’s loaded with probiotics, which support gut health! It’s also rich in healthy fats that help keep you full.
Medjool Dates
These caramel-like gems provide a fiber-rich energy boost. They’re full of potassium, which helps with muscle recovery, AND they’re a great natural alternative to refined sugar!
Spices
- Cumin Seeds – Great for digestion.
- Smoked Paprika – Loaded with antioxidants like carotenoids, which support eye health and fight inflammation.
The Ingredients
For the Cauliflower:
- 10 oz cauliflower florets (or break down a head of cauliflower)
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch cayenne
For the Hummus:
- 1 can garbanzo beans, drained
- 1 clove garlic
- 2 Tbsp fresh lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- 5 Tbsp cup water
- ½ tsp kosher salt
For the Yogurt Dressing:
- ½ cup plain yoghurt (or coconut yoghurt)
- 1 tsp sumac
- ¼ tsp sea salt
- 1 tsp lemon juice
For the Salad:
- 4 Medjool dates, pitted and sliced
- ½ cup crispy onions
- 1 Tbsp fresh mint leaves
Swaps & Substitutes
- No coconut yogurt? Use Greek yogurt.
- No tahini? Try peanut butter (seriously, it works).
- Want more crunch? Toss in pine nuts or sesame seeds.
- No sumac? A little apple cider vinegar will mimic that tang.
How to Make It (Step-by-Step)
Step 1: Roast the Cauliflower
- Preheat the oven to 350°F.
- In a large bowl, toss small florets of cauliflower with olive oil and all the spices.
- Spread them out in a single layer on a large baking sheet lined with parchment paper.
- Roast for 10 minutes, then set aside.
Step 2: Make the Hummus
- In a food processor, blend the chickpeas, garlic cloves, lemon juice, tahini, olive oil, water, and tsp salt.
- Adjust the consistency with a little water if needed.
Step 3: Mix the Yogurt Dressing
- In a small bowl, mix plain yoghurt with sumac, lemon juice, and sea salt.
Step 4: Assemble the Salad
- Spread ½ cup hummus onto a serving plate.
- Arrange the roast cauliflower on top.
- Drizzle with yogurt dressing.
- Sprinkle with Medjool dates, crispy onions, and fresh mint.
FAQs
Can I make this ahead of time?
Absolutely. Store the hummus, dressing, and cauliflower separately in an airtight container. Assemble when ready.
Can I use raw cauliflower?
Technically, yes, but you’d be missing out on that perfect crunch from roasting.
Can I add more veggies?
Go for it! Roast your favorite vegetables like bell peppers or zucchini and throw them in!
Looking to Make it Your Own?
As always, we encourage you to experiment, mix it up, and make this salad your own! If you do, be sure to share you customizations in the comments below so you can inspire others in our community to do the same. We love working together on meals. Sound off with your favorite part of this salad below!
Moroccan-spiced Hummus Cauliflower Salad with Coconut Yogurt Dressing
Ingredients
For the Cauliflower
- 10 oz cauliflower florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch ground cayenne pepper
For the Hummus
- 1 can chickpeas drained
- 1 clove garlic
- 2 tbsp lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- 5 tbsp water
- ½ tsp salt
For the Yogurt Dressing
- ½ cup plain coconut yogurt
- 1 tsp sumac
- ¼ tsp sea salt
- 1 tsp lemon juice
For the Salad
- 4 Medjool dates pitted and sliced
- ½ cup crispy onions
- 1 tbsp fresh mint leaves
Instructions
Roast the Cauliflower
- Preheat the oven to 350°F. In a bowl, toss the cauliflower florets with olive oil and all the spices until evenly coated. Spread them out on a baking sheet and roast for 10 minutes, then set aside.
Prepare the Hummus
- In a blender or food processor, combine the chickpeas, garlic, lemon juice, tahini, olive oil, water, and salt. Blend until smooth, adjusting consistency with extra water if needed.
Make the Yogurt Dressing
- In a small bowl, mix the coconut yoghurt with sumac, lemon juice, and sea salt until well combined.
Assemble the Salad
- Spread ½ cup of hummus onto a serving plate. Arrange the roasted cauliflower on top, then drizzle with dollops of yoghurt dressing. Garnish with sliced dates, crispy onions, and fresh mint leaves.
Nutrition
