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Home » Recipes » Middle Eastern

Published: Mar 13, 2017 · Modified: Jul 31, 2022 by Nancy · This post may contain affiliate links · This blog generates income via ads

Moroccan Citrus, Cauliflower and Barley Salad

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An easy vegetarian side or main dish, this moroccan citrus, cauliflower and barley salad is sweet, salty and a little crunchy and ready in under an hour!

a bowl of moroccan citrus, cauliflower and barley salad

I'm b-a-a-a-c-c-k-k!!!

And I can't tell you how happy that makes me! Between the holidays and a whole slew of work projects I've been up to my elbows in pots , pans and props - but I haven't forgotten you all!

So I thought I'd start off by sharing one of the best things to come out of my kitchen as of late, this Moroccan Citrus, Cauliflower and Barley Salad. Given how many recipes I've been working on and shooting that is saying something!

a bowl of moroccan citrus, cauliflower and barley salad

This cold citrus and roasted cauliflower salad is a simple and healthy side you'll be eating all summer!

Moroccan Cuisine

I've always loved Moroccan food - and like most of you my first introduction to it was at a moroccan restaurant. A fresh citrus and radish salad, fluffy couscous and Bisteeya....  I was hooked. The artful mixture of spices and fresh ingredients  fascinated me... and still does.

While at first glance you wouldn't consider this a traditional moroccan dish, it definitely has all the components of one - bright citrus, salty olives and crunchy almonds all flavored with a layering of spice that is the hallmark of Moroccan cuisine.

Morocco's food has it's roots in Berber cuisine - the native cuisine of North Africa. Given Morocco's location (bordering both the Mediterranean and Atlantic oceans) it's cuisine has been influenced by a variety of cultures, including the Romans as well as the Arabs, who introduced many of the spices that we associate with Moroccan cuisine. The Arabs also introduced  the concept of "sweet and sour" which is characteristic of many moroccan tangine dishes and salads - including  this Moroccan Citrus, Cauliflower and Barley Salad.

Now that "citrus" season is in full swing, it's the perfect time for this salad, when we are all starting to crave those lighter and fresher foods of spring and summer. Sweet oranges, salty olives, meaty cauliflower and crunchy almonds all wrapped in an artful layering of fragrant spices and finished with fresh mint.

What more could you possibly want??

a bowl of moroccan citrus, caulilfower and barley salad

Serving Suggestions:

mint, coriander and honey lamb kebabs
Mint, Coriander and Honey Lamb Kebabs
Cinnamon and cumin flavor these easy Baharat chicken skewers. With apomegranate relish, tahini yogurt sauce and pita make an exotic weeknight dinner.
Baharat Spiced Chicken with Pomegranate Relish
Mahummara Dip

For a vegetarian main, some cooked chickpeas (like the ones from Melissa's Produce) would be fabulous!

Other barley recipes you might enjoy!

  • Barley risotto with italian sausage and peppers
  • Chopped Cauliflower salad

 

📖Recipe

Moroccan Citrus, Cauliflower and Barley Salad

An easy vegetarian side or main dish, this moroccan citrus, cauliflower and barley salad is sweet, salty and a little crunchy and ready in under an hour!
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Course: Salad
Cuisine: Middle Eastern
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 1720kcal
Author: Nancy Buchanan

Ingredients

  • 2 head cauliflower broken into florets
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground cinnamon
  • large pinch grated nutmeg
  • ½ cup olive oil
  • 3 navel oranges peel and pith removed and slices cut in half
  • 1 ½ cups cooked barley cook according to package directions
  • ½ cup toasted almonds
  • ½ cup torn mint
  • ½ cup green olives chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • salt and pepper to taste

Instructions

  • Pre heat the oven to 400 degrees.
  • Cook barley according to package directions.
  • Combine spices in a small bowl and stir to combine.
  • Place cauliflower florets on a sheet pan that has been sprayed with cooking spray.
  • Drizzle cauliflower with ¼ cup olive oil.
  • Sprinkle cauliflower with spices and toss to coat.
  • Roast for 15 – 20 minutes until cauliflower is browned and tender.
  • Remove from oven.
  • While cauliflower is cooking, slice the oranges, reserving any juice.
  • In a small bowl, combine the lemon juice, white wine vinegar, and olive oil. Season with salt and pepper. Set aside.
  • In a large bowl, combine the cooked cauliflower, barley, oranges, olives and mint.
  • Drizzle with the lemon and white wine vinegar dressing.
  • Toss to coat. Sprinkle with almonds and serve.

Nutrition

Calories: 1720kcal | Carbohydrates: 85g | Protein: 23g | Fat: 152g | Saturated Fat: 19g | Sodium: 1143mg | Potassium: 1927mg | Fiber: 24g | Sugar: 43g | Vitamin A: 2260IU | Vitamin C: 370.1mg | Calcium: 465mg | Iron: 6.4mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

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Reader Interactions

Comments

  1. mark says

    March 18, 2018 at 2:50 pm

    5 stars
    Rustic, tasty, filling and fun. This was an interesting combination of flavors that was fun to try.

    Reply

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

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