Cauliflower salad (Salatet zahra) from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara

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Notes about this recipe

  • Barb_N on September 28, 2025

    A nice variation of cauliflower salad, after making Ottolenghi’s a dozen times. I roasted the cauliflower; frying is not essential. I liked the flavors of tahini and pomegranate molasses. The parsley and molasses add color. I didn’t look at the photo closely, or I would have chopped my rather large parley leaves. This goes on the list of ‘easy weeknight but good enough for company’.

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