Moroccan Cauliflower Salad (New!)

Macros Per Serving (Serves 4)

Kcal : 455, P : 44g, C : 20g, F : 24g, Fibre : 5g


For The Salad

  • 1 Medium Head Of Cauliflower

  • 3 Tbsp Pomegranate Seeds

  • 2 Spring Onions

  • 1 Tbsp Ground Turmeric

  • Bunch Of Fresh Coriander

  • Shaved Coconut

  • Salad Leaves / Lettuce Of Choice

  • 1 Tbsp Olive Oil

For The Dressing

  • 200g Greek Yoghurt

  • 1 Tbsp Honey

  • 1 Lemon, Zest Only

  • 1 Tbsp Tahini

  • Bunch of Fresh Mint

For The Black Olive Tapenade

  • 1 Jar Pitted Black Olives, Drained

  • 1 Clove Of Garlic

  • 1 Lemon, Juice Only

  • 2 Tbsp Olive Oil

For The Chicken

  • 4 Chicken Breasts

  • 1 Lemon

  • 2 Cloves Of Garlic

  • 1 Tbsp Dried Herbs

  • 1 Tbsp Olive Oil


  1. Preheat your oven to 180.C

  2. On a board slice each of the 4 chicken breasts in half down one side so it opens (butterfly)

  3. Roughly chop the 2 garlic cloves and zest the lemon then add into a bowl with the chicken breasts, leave to marinade whilst you prepare the cauliflower

  4. Break up the cauliflower into florets, cut any larger pieces so they are all a similar size. Drizzle over 1 tbsp olive oil and then add the turmeric and season with salt and pepper. Mix everything up and then cover and roast for 20-25 minutes until the cauliflower is tender inside and crispy outside.

  5. Whilst the cauliflower is cooking, heat a non stick pan and colour the butterflied chicken on both sides. When each breast has a golden colour on each side transfer to a baking tray and put in the oven for 20 mins.

  6. To make the dressing, finely chop the mint leaves and zest the lemon. Stir through 200g greek yoghurt with 1 tbsp honey and 1 tbsp tahini and season with black pepper.

  7. For the tapenade, put all the ingredients into a food processor and blitz to a fairly coarse paste, or smoother if you prefer.

  8. To assemble the salad, use the salad leaves or lettuce as a base. Top with the golden cauliflower and finely sliced spring onions. Drizzle over the yoghurt dressing and spoon over the olive tapenade. Finish with the fresh coriander leaves, shaved coconut and pomegranate seeds, serve with your chicken and enjoy!

Recipe by Iz Dawkes | Nutrition Advisor | @thefoodandfitnesswiz

Cauli Salad.jpg
Angi Pilika