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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


  • 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


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.

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