Dualit Product Recipe

Moroccan roast cauliflower salad

This spicy roasted cauliflower with mixed salad leaves, beans and jersey potatoes is a great addition to any summer barbecue.
Serves: 4-6 Preparation Time: 30 minutes Cooking Time: 45 minutes

A mixed, crunchy vegetable salad with a honey mustard dressing, this is full of flavour, colour and texture. With Moroccan inspired spices, this dish earns its right to be served as a main course, as well as being a tasty and filling side dish. We used the Hand Blender to make the mayonnaise.


  • 1 x cauliflower broken into florets (app 600g)
  • 2 large, ripe avocados
  • 200g green beans
  • 400g-500g Jersey Royal potatoes
  • 1 x orange large pointed pepper
  • 1 bunch of chives
  • 1 large bag of mixed salad leaves
  • 1 lemon
  • 200g cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp loosened honey
  • 1 bunch spring onions
  • 2 tbsp Ras el Hanout
  • 1 tsp smoked paprika
  • For the mayonnaise:
  • 1 egg
  • 1 garlic clove
  • 150ml sunflower oil
  • 1 tsp preferred mustard
  • 1 tsp loosened honey
  • Juice of half a lemon
  • Salt and pepper
  • 1 tsp thyme
  • Garlic clove (for cauliflower)
  1. Preheat the oven to 180ºC/160ºC fan. Wash then soak the cauliflower florets in a bowl of water for 30 mins.
  2. Wash and cut the baby potatoes in halve and slice the pepper in 2cm rings.
  3. Line a baking sheet, then mix together 2 tblsp olive oil, the thyme, ras el hanout, paprika, garlic, salt and pepper and spread around the sheet.
  4. Pat dry the cauliflower florets and place onto the baking sheet ensuring to cover all surfaces of the florets with the spices. Move the cauliflower onto one side of the baking sheet.
  5. Pat dry the potatoes and add with the pepper to the baking sheet alongside the cauliflower. Drizzle a little olive oil on top.
  6. Place in the oven for 30 minutes, then remove the florets and wrap in foil after drizzling with a tablespoon of loosened honey. Allow to cool.
  7. Place the potatoes and pepper back into the oven to continue roasting for another 15 minutes, then remove and set aside to cool.
  8. Cook the green beans to al dente, keeping them whole, usually around 6-8 minutes in the microwave. Once cooked take them out and immediately "refresh" in ice cold water to retain their vibrancy. Drain and set aside in the fridge until ready to construct the salad.
  9. To make the honey and mustard mayonnaise, add the egg, mustard, garlic clove, 150ml sunflower oil, salt and pepper into the Hand Blender jug. Using the blending wand, place the wand so it is standing on the base of the jug. Using a medium speed, keep the blender at the bottom of the jug until the liquid starts to emulsify (turns from opaque). Once this happens, slowly move the Hand Blender towards the top of the jug whilst keeping the motor running.
  10. Pulse up and down a few times to mix together then remove the Hand Blender, shaking off any excess mayonnaise.
  11. Turn the mayonnaise into a bowl, add the loosened honey and the squeeze of lemon and whisk together.
  12. To assemble the salad add the mixed salad leaves and beans to a large serving bowl or platter. Halve the cherry tomatoes and add, cut the spring onions into small strips, cube the avocados into 1cm pieces and bring all the ingredients together with your hands.
  13. Add the cauliflower florets with all the roasted excess spices, potatoes and peppers and mix.
  14. Add the mayonnaise into the salad mix and use salad spoons to combine.
  15. Chop the chives in half, keeping them 3-4cm and throw onto the mixed marinated salad just before serving.
  16. A squeeze of lemon juice over the top, then serve in bowls to savour all the flavours.

Top Tips

  • Make a lighter mayo with yoghurt, mustard, garlic and lemon juice
  • This salad is lovely with some toasted pine nuts scattered over the top
  • Try asparagus in place of green beans. Beans can be halved if preferred, but I like to serve them whole for impact!
  • Add sliced radishes for extra crunch and depth