Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 2
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Ingredients: 1 head Cauliflower 1 White Onion 2 Tablespoons Moresh Extra Virgin Olive Oil 1 teaspoon Salt 1 Tablespoon Harissa with Lemon Chili Sauce 2 teaspoons Honey 1 cup Yogurt 1 Tablespoon Green Olive Tapenade 1 Tablespoon Extra Virgin Olive Oil Garlic Flavor |
1 Tablespoon White Vinegar 1/2 cup Dry & Cured Olives 1/2 cup Green Olives with Herbs & Lemon 1/4 cup Dried Apricot, diced 1/4 cup Blanched Almonds, chopped 1/4 cup Fresh Parsley, chopped 1/4 cup Preserved Lemon, diced
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Directions:
- Preheat the oven to 420°F.
- Wash, dry and cut the cauliflower into bite size pieces. Peel the onion then slice in half and cut each half into quarters for a large dice.
- Place the cauliflower and cut onion onto a parchment lined baking sheet then drizzle with 2 Tablespoons Moresh Extra Virgin Olive Oil and season with salt.
- Roast the vegetables for 20-30 minutes or until tender and slightly browned around the edges.
- Transfer the roasted vegetables into a large bowl then add Harissa with Lemon Chili Sauce and honey. Mix to coat the vegetables.
- To make the creamy dressing, mix together the yogurt, Green Olive Tapenade, Moresh Extra Virgin Olive Oil Garlic Flavor, and white vinegar.
- To assemble the salad, add the roasted harissa cauliflower and onion to a platter then top with Dry & Cured Olives, Green Olives with Herbs & Lemon, diced dried apricot, chopped blanched almonds, diced preserved lemon, and chopped parsley. Lastly, add the creamy dressing and serve.
