Moroccan Spiced Cauliflower

This is a warm salad that is easy to prepare and seasoned with a unique blend of spices for a complex finish.  Primary technique – blanching vegetables.


  • 1 bunch carrots, peeled and sliced into disks
  • 1 head cauliflower, chopped into florets
  • 1 16 oz. can garbanzo beans, drained and rinsed
  • 4 quarts water
  • 4 tablespoons kosher salt
  • juice of 1 lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon tumeric
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon pepper
  • fresh parsley, chopped


  1. Bring 4 quarts of water to a boil in large stock pot.  Add salt.
  2. Carefully spoon carrots into boiling water.  Let cook for 5 minutes before adding cauliflower to water as well.  Allow vegetables to cook until just tender when pierced with fork.
  3. Drain vegetables in a colander and briefly toss under cold water.  Set aside.
  4. Combine vegetables and garbanzo beans in a large bowl.
  5. Add olive oil, lemon, and spices.  Mix well.
  6. Serve warm or store in refrigerator and serve cold.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.