طريقة عمل سلطة القرنبيط

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Cauliflower, boiled until it still has a bite, then dressed with chermoula instincts — cumin, paprika, lemon, parsley. A winter mezze that belongs beside the peppers.

In the cool embrace of winter, Moroccan tables welcome a variety of mezze, with this cauliflower salad taking a well-deserved place among them. It shares its space harmoniously with roasted peppers, offering a balance of tender and crisp textures that invite the palate to explore its subtle complexity. Boiled just enough to retain a slight crunch, the cauliflower is cloaked in a chermoula-inspired dressing. Cumin and paprika provide warmth, while the fresh burst of lemon and parsley lifts each bite. The result is a dish that is both familiar and intriguing, a reminder that simplicity can hold profound flavors.