Up your salad game with a little spice and sweetness with this tasty Moroccan cauliflower salad.

Serves 4 (as a side)

INGREDIENTS

2 tsp Moroccan spice mix
2 tbsp extra virgin olive oil
½ small cauliflower
150g cooked chickpeas (drained and rinsed, if using tinned)
50g pine nuts
½ bunch flat-leaf (Italian) parsley, leaves only
½ bunch coriander (cilantro), leaves only
Extra virgin olive oil, for drizzling

Port-soaked currants
200 ml port
¹⁄³ cup currants

Saffron yoghurt
100ml warm white wine
1 tsp saffron threads
½ cup plain yoghurt
Juice of 1 lemon
½ tsp dijon mustard
1 tbsp extra virgin olive oil

METHOD

For the cauliflower

  1. Preheat the oven to 200ºC. In a small bowl, combine the Moroccan spice mix and olive oil.
  2. Wash and dry the cauliflower, then place on a chopping board, stem down, and cut into 1 cm (½ inch) slices — some will break into little bits, others will stay whole. Place the cauliflower in a large bowl, add the spicy oil mixture and season with salt and pepper. Mix well, using your hands, until everything is well coated.
  3. Tip into a large roasting dish and bake for about 8–10 minutes, or until the cauliflower is tender and crispy. Set aside to cool slightly.

For the saffron yoghurt

  1. Pour the wine into a bowl, add the saffron and leave to infuse for 10 minutes. Add the remaining ingredients and mix to combine, then set aside.

For the port-soaked currants

  1. Pour the port into a small saucepan and bring to the boil over medium heat. Add the currants, remove from the heat and leave to cool.

To serve

  1. Toss the cooled currants in a bowl with the chickpeas, pine nuts, parsley and coriander. Dollop the saffron yoghurt onto a serving plate. Top with the roasted cauliflower, then the chickpea mixture. Drizzle with extra virgin olive oil and serve.

Images and recipes from Sharing Plates by Luke Mangan (Murdoch Books RRP $39.99), Photography by Nikki To