Moroccan-spiced Hummus Cauliflower Salad with Coconut Yogurt Dressing
This Moroccan-spiced cauliflower salad is a bold, flavorful mix of roasted cauliflower, creamy hummus, sweet Medjool dates, and a tangy yogurt dressing. Topped with crispy onions and fresh mint, it's a vegetarian salad you can whip up in just 25 minutes.
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
Calories: 853kcalCarbohydrates: 62gProtein: 12gFat: 67gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 37gCholesterol: 8mgSodium: 1659mgPotassium: 1087mgFiber: 9gSugar: 38gVitamin A: 791IUVitamin C: 78mgCalcium: 212mgIron: 4mg
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