Roasted Grape and Cauliflower Salad with Chermoula

Name: Roasted Grape and Cauliflower Salad with Chermoula
Ingredients: 1 head, cauliflower (2 pounds), core chopped coarse, florets cut into 1-inch pieces (6 cups); 1 cup seedless, red grapes; ½ small, red onion, sliced thin; 2 tablespoons, extra-virgin olive oil; ½ teaspoon, table salt; ¼ teaspoon, pepper; 2 tablespoons fresh cilantro or, parsley leaves; 2 tablespoons walnuts or, sliced almonds, toasted and chopped coarse; 1 cup fresh cilantro or, parsley leaves; 5 tablespoons, extra-virgin olive oil; 2 tablespoons, lemon juice; 4 , garlic cloves, minced; ½ teaspoon, ground cumin; ½ teaspoon, paprika; ¼ teaspoon, table salt; ⅛ teaspoon, cayenne pepper

Side Dishes
Vegetables
Fruit
Vegetarian
Vegan
Salads
Holiday
Thanksgiving

By Leah Colins

Cauliflower's delicate flavor makes it an ideal canvas on which to paint other flavors and textures. Here those “paints” come from grapes, cilantro, and red onion.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 4 to 6

Roasted Grape and Cauliflower Salad with Chermoula

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

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