Skip to content
Search
Donate
back to Salads and light bites

Moroccan-style roasted cauliflower salad

This lightly spiced salad dish with roasted cauliflower and juicy pomegranate seeds makes the most of in-season British cauliflower.

  • 15 minutes prep. time
  • 40 minutes cooking time
  • Serves 4
  • Salads & light bites, Vegetarian, Vegan
Moroccan-style roasted cauliflower salad in a bowl with cutlery, placed on a wooden board
Try this seasonal Moroccan-style cauliflower salad | © National Trust Images/William Shaw

Ingredients

  • ½ cauliflower
  • 2 tbsp peri-peri seasoning
  • 1 tsp turmeric
  • 5 tbsp vegetable oil
  • 150g leeks
  • 300g squash, peeled and cubed
  • 400g tin chickpeas, drained
  • 30g flat-leaf parsley
  • 1 pomegranate
  • 3 tbsp extra virgin cold-pressed rapeseed oil
  • 80g rocket
  • Salt and pepper

Method

Step 1

Rub the cauliflower all over with 3 tablespoons of the vegetable oil, ensuring it’s coated well all over.

Step 2

Sprinkle over the peri-peri seasoning and the turmeric and rub into the cauliflower. Place on a baking tray and put into the oven at 190°C (170°C fan/gas mark 6).

Step 3

Cook the cauliflower until the leaves are blackened and the florets are soft, remove from the oven and leave to cool for a few minutes.

Step 4

Remove the leaves and base of the stalk of the cauliflower, then chop the stalk and florets into small pieces. Put to one side for later.

Step 5

Shred the leeks by cutting in half along their length and then slicing them thinly.

Step 6

Fry the leeks in the oil along with the diced squash, until lightly coloured with a few bits of charring and the squash is softening.

Step 7

Place in a bowl and add the chickpeas and parsley, stir well. Add the cauliflower to the bowl and mix again.

Step 8

Add the pomegranate seeds and the rapeseed oil and give a final mix.

Step 9

Place a portion of rocket into your serving bowl and top with a portion of the cauliflower salad.

Spiced toffee apple cake

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

Recipes to make at home

You might also be interested in

Cakes and biscuits in the tea-room at Penrhyn Castle, Gwynedd, Wales

Making our recipes at home

The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.

Visitors in the tearoom at East Riddlesden Hall, Yorkshire

Places to eat 

Discover some of the best cafés, restaurants and tea-rooms at the places in our care across England, Wales and Northern Ireland. Find a place to eat near you, as well as special deals and allergen information.

Coronation cauliflower and couscous salad, with golden spiced cauliflower chunks on couscous, scattered with mint leaves
Recipe
Recipe

Coronation cauliflower and couscous salad 

This satisfying salad combines spicy roasted cauliflower chunks with fluffy couscous, crunchy veg and flavourful fresh herbs, almonds and sultanas.

Smoked salmon and asparagus quiches in a tart tin, with asparagus spears and mint leaves alongside

Salads and light bites 

Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.