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Warm Cauliflower Salad    Veg  HT  ACC  Tunisian  15mins

Serves 4       Hot Cold Vegetables Pulses Vegetarian Accompaniment Gluten Wheat Free Eggless Tunisia Nth Africa North African

450g/1lb Cauliflower Florets
400g/14oz Tinned Chickpeas, rinsed and drained
2 Garlic Cloves, crushed
60ml/2fl.oz. Lemon Juice
1/4 teasp Harissa
1 teasp Ground Cumin
1 teasp Paprika
150ml/5fl.oz. Plain Yoghurt
Salt and Black Pepper
2 tbsp freshly chopped Parsley or Coriander (cilantro)


1. Place the cauliflower in a large saucepan of boiling salted water and cook for 5 -10 minutes until just tender.

2. Meanwhile place the garlic, lemon juice, harissa, cumin, paprika and yogurt in a small bowl and mix well.

3. Drain the cauliflower then place in a large serving bowl together with the chickpeas.

4. Pour over the dressing and toss to coat. Serve warm or chilled sprinkled with the chopped parsley or coriander.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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