North African cauliflower salad with chermoula from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 86) by America's Test Kitchen Editors

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Notes about this recipe

  • michalow on August 07, 2017

    This was really delicious and, uncharacteristically for cauliflower, pretty too. Loved the bits of raw carrot for color and crunch, and golden raisins helped keep the salad bright. I didn't see the point of having the cauliflower covered for part of its time in the oven, so i skipped that step, and it came out just fine.

  • Aggie92 on January 16, 2017

    Really good, but a tad bit too garlicky for me. I am not a huge fan of raw garlic and would cut the amount in half next time. Otherwise, made as written except I cut the olive oil in half for roasting the cauliflower and for the chermoula. Loved the sweet bite of raisins in this salad.

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