home News Palm Springs chef reveals her recipe for Moroccan roasted cauliflower salad – The Desert Sun

Palm Springs chef reveals her recipe for Moroccan roasted cauliflower salad – The Desert Sun

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Tanya Petrovna talks about her new vegan kitchen and storefront in Palm Springs.
Zoe Meyers/The Desert Sun

Eat a bit healthier this month with a mouthwatering Moroccan roasted cauliflower salad from chef Tanya Petrovna of Chef Tanya’s Kitchen. Petrovna opened he restaurant early last summer, but it’s more than a restaurant. For Petrovna, it is a triumphant return to the Coachella Valley food scene. For patrons, it’s the source for that healthy and delicious plant-based dining option they’ve been asking for. And for everyone involved, it is a fun and friendly breath of fresh air.

LEARN MORE: You won’t think of vegan food the same after trying Palm Springs’ newest lunch place

Moroccan Roasted Cauliflower Salad

Serves 4

1 head cauliflower

2-3 tablespoons sunflower or olive oil

¼ teaspoon salt

2 cups cooked sweet potato, chopped in ½-inch pieces

1 cup chopped Italian parsley

½ cup chopped mint

½ cup red onion, thinly sliced

½ cup dried fruit of choice (currants, chopped dates or apricots)

2 tablespoons chopped preserved lemon (optional)

1 recipe Moroccan Dressing*

1 cup roasted sliced almonds

Preheat oven to 450°. Trim leaves and core from cauliflower and cut into 1 ½-inch pieces. Toss with olive oil and salt and bake for 30-35 minutes. Remove from oven and place in bowl with rest of ingredients and toss with Moroccan Dressing*. Garnish with sliced almonds. Substitute sweet potato with white beans to incorporate more beans in your diet!

 

*Moroccan Dressing

⅓ cup sunflower or olive oil

¼ cup orange juice

3 tablespoon lemon juice

1 teaspoon orange zest

½ teaspoon finely chopped fresh ginger

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon salt

⅛ teaspoon turmeric

EAT THERE

Chef Tanya’s Kitchen
706 S. Eugene Rd., Palm Springs
cheftanyapetrovna.com
Follow on Instagram @cheftanyaskitchen.

Kristin Scharkey is the editor of DESERT magazine and community content editor at The Desert Sun. Reach her at kristin.scharkey@desertsun.com or on Twitter @kscharkey. Jose Alejandro Bastidas contributed to this report.

Read or Share this story: https://desert.sn/2rAxwRp

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