Servings: 4 to 6

Salad: subheading: Salad:
1 head cauliflower (2lbs), cored and cut into 2" florets 1 head cauliflower (2lbs), cored and cut into 2" florets
2 Tbs olive oil 2 Tbs olive oil
salt-n-peppa salt-n-peppa
½ red onion, sliced ¼" thick ½ red onion, sliced ¼" thick
1 cup shredded carrot 1 cup shredded carrot
½ cup raisins ½ cup raisins
2 Tbs chopped fresh cilantro 2 Tbs chopped fresh cilantro
2 Tbs sliced, toasted almonds 2 Tbs sliced, toasted almonds
 
Chermoula: subheading: Chermoula:
¾ cup fresh cilantro leaves ¾ cup fresh cilantro leaves
¼ olive oil ¼ olive oil
2 Tbs lemon juice 2 Tbs lemon juice
4 garlic cloves, minced 4 garlic cloves, minced
½ tsp ground cumin ½ tsp ground cumin
½ tsp paprika ½ tsp paprika
¼ tsp salt ¼ tsp salt
⅛ tsp cayenne ⅛ tsp cayenne

Roast or air-fry cauliflower with olive oil
Blend chermoula ingredients
Mix all