Tunisian Cauliflower and Potato Salad Recipe

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  • Pink Potatoes – 3
  • Cauliflower – 300 to 350 gms, cut into small florets
  • Fresh Mint – few sprigs
  • Olives – 28 to 30, small, black pitted

For the Dressing:

  • Harissa – 1 tsp
  • Fennel Seeds – 1/3 tsp, crushed
  • Ground Cumin – 3/4 tsp
  • Ground Coriander – 3/4 tsp
  • Grated Zest and Juice of 1/2 Orange
  • Light Olive Oil – 5 tblsp
  • Ground Black Pepper
  • Salt as per taste


  1. Boil potatoes in lightly salted water for about 8 minutes until tender.
  2. Drain well.
  3. Boil the cauliflower florets for 3 to 4 minutes in lightly salted water, until cooked but still a bit crisp.
  4. Drain.
  5. To make the dressing, whisk together the harissa, spices, orange zest and juice, and oil in a serving bowl.
  6. Season with salt and pepper.
  7. Add the cooked vegetables to the dressing.
  8. Mix well and set aside to cool, stirring from time to time.
  9. To serve, scatter the

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