WHY THIS RECIPE WORKS Chermoula is a traditional Moroccan mixture made with hefty amounts of cilantro, lemon, and garlic. While it’s traditionally used as a marinade for meat or fish, we decided to make it the flavor base for this zippy cauliflower salad. We focused first on the cooking method of the starring vegetable. Roasting was the best choice to add deep flavor to the cauliflower and balance the bright chermoula. To keep the cauliflower from overbrowning on the exterior before the interior was cooked, we
started it covered and let it steam until barely tender. Then we removed the foil, added sliced onions, and returned it to the oven to let both the onions and cauliflower caramelize. Adding the onions to the same pan eased their preparation and ensured that they would finish cooking at the same time. To highlight the natural sweetness of the cooked vegetables, we added shredded carrot and raisins, two traditional North African ingredients. The result was a warm and flavorful salad sure to spice up any meal. Use the large holes of a box grater to shred the carrot.

Serves 4 to 6

Total time: 45 minutes

SALAD

INGREDIENTS

• 1 head cauliflower (2 pounds), cut into 2-inch florets
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• ½ red onion, sliced thin
• 1 cup shredded carrot
• ½ cup raisins
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons toasted sliced almonds

PREPARATION

1. Adjust oven rack to lowest position and heat oven to 475 degrees.
2. Toss cauliflower florets with oil and season with salt and pepper.
3. Arrange florets in single layer in parchment paper–lined rimmed baking sheet.
4. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes.
5. Remove foil and spread onion evenly in sheet.
6. Roast until vegetables are tender, florets are deep golden, and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting.
7. Let cool slightly, about 5 minutes.
8. Gently toss cauliflower-onion mixture, carrot, raisins, and cilantro with chermoula until coated.
9. Transfer to serving platter and sprinkle with almonds.
10. Serve warm or at room temperature.

CHERMOULA

INGREDIENTS

• ¾ cup fresh cilantro leaves
• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper

PREPARATION

1. Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
2. Transfer to large bowl.