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Try This Amazing Moroccan-Spiced Cauliflower & Carrot Salad

Allison Day
Written by Allison Day

Spices are the under-appreciated superfoods of the kitchen, delivering a host of antioxidants and anti-inflammatory compounds. Crack open your spice cabinet and give your tastebuds a treat with this gluten-free, vegan and veggie-packed salad.

Moroccan-Spiced Cauliflower & Carrot Salad

Serves 4



  • 1 head cauliflower, cut into florets
  • 3 large carrots (3/4 lb), sliced on a diagonal
  • 1 tsp avocado oil or coconut oil
  • 1 cup cooked quinoa
  • 4 dried figs, sliced
  • 1 cup cilantro, roughly chopped

Spiced Dressing

  • 1/4 cup raw cashews
  • 1/4 cup boiling water
  • 2 tbsp each orange juice and lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tsp pure maple syrup
  • 1 tsp each fennel seed, cinnamon, sumac, smoked paprika, cumin and sea salt


1. To prepare salad: Preheat oven to 375 F. Toss cauliflower and carrots with the avocado oil or coconut oil. Roast for 35 to 40 minutes until tender and golden brown. Transfer to a large bowl and toss with remaining salad ingredients, leaving a few fig slices and cilantro leaves for garnish. Meanwhile, prepare the dressing.

2. To prepare dressing: Add all ingredients to a high-speed blender or mini food processor and puree until smooth. Add to salad and toss to combine. Serve room temperature or cool, garnished with reserved fig slices and cilantro leaves.

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