Written for Sister Mag Daylesford feature.
1 small Cauliflower
1 small Red onion, finely chopped
1 red pepper, de-seeded and thinly sliced into 3cm strips
¼ Cup Raisins
Small bunch of coriander, chopped
¼ Cup flaked almonds
½ Cup Olive oil
2 tbsp White wine vinegar
Juice of 1 lemon
1 tsp Ras el hanout (middle eastern dry curry spice mix available from arabicafoodandspice.com)
1 tsp Mustard seeds
Salt and pepper to taste
Break the florets off the cauliflower and cut the big ones into manageable bite-size chunks.
Put chopped red onion, red pepper and the cauliflower into a medium bowl, add the raisins and set aside.
To make the dressing whisk the olive oil and vinegar. Add the lemon juice and Ras el hanout and whisk again to mix well. Add the mustard seeds and salt and pepper to taste.
Toss the dressing and the salad ingredients to mix together well. Marinate in the fridge for 3 hours minimum or for a better result marinate overnight.
Just before serving toss in the flaked almonds and chopped coriander.