Maybe you’ve heard about the little trick of blending cauliflower into small pieces to make it look like cous-cous, if not – pretty smart huh!? But hey, this recipe actually makes the cauliflower taste like you are sitting at a dinner table in Morocco!
Ok so lets start with the little yummy chickpeas which are practically a staple in Middle Eastern cooking. Obviously you can use tinned chickpeas but with a little extra time on your hands its really easy to cook your own. And if you cook a big batch you can make hummus at the same time, its the best snack to have ready in the fridge for those days when you fancy something lush and creamy.
Before cooking dried chickpeas, the first thing you will have to do is soak them. Cover the peas completely with cold water and let them sit over night.
Once soaked, drain and transfer to a large cooking pot. Cover with water twice the amount of chickpeas and bring to a boil. Let the chickpeas simmer for approximately one hour. Have a taste before draining, make sure they are soft (especially if you want to make hummus with the rest of your batch).
To make the spice mix, blend the following ingredients together. (Obviously your salad will taste a million times better if you toast and ground the spices yourself)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 pinch of ground cayenne pepper
And for the rest of the salad you will need
1 medium sized cauliflower head
200 g chickpeas
The peel of half an orange
The juice of half an orange
1 handful of almonds
1 handful of sultanas
4 spring onions
2 tbs virgin olive oil
A pinch of salt
Blend the cauliflower in a food processor until you have small cous-cous look a like pieces.
Mix the orange juice, the finely chopped orange zest – use an organic orange and try to not get any white pith with the peel since it can taste really bitter, olive oil, half of the spice blend and a good pinch of salt. Ad the dressing to the cauliflower and mix well.
Chop almonds, spring onions and the sultanas and mix with the rest of the salad. This is also the time to stir in your chick peas.
Serve on its own or as a side dish to a flavorful tagine or some spicy koftas. Cous-cous – so nice you have to say it twice!