Growing up there was only one way my mom could get me and my younger sister to eat cauliflower or broccoli – by smothering it with cheddar cheese. I got older and like with many foods learned to appreciate these two vegetables in their more natural state. Sadly my husband has never had the same appreciation so I rarely cook them. Until I recently made this zucchini and cauliflower salad.
There’s a women’s association in Marrakech, Morocco (where we live) that runs as a non-profit providing women job training and literacy skills. At lunch a few weeks ago we were served several salads. In Morocco, salads are usually made of a variety of cooked vegetables with a mixture of spices. They’re eaten by scooping up the salads with bread, though I usually opt for a fork instead.
This zucchini and cauliflower salad is not a typical American style salad but it’s loaded with flavor and is a unique way to serve cauliflower and zucchini. Not to mention, both of these vegetables are low in calories, allowing you more “bang for your buck!”