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Recipesauce/condiment Vegetarian

Moroccan Cauliflower with Preserved Lemon

Cauliflower has become a popular vegetable to have around the house. There are just so many things you can do with this delicious and versatile veggie. The recipes abound from using it to make rice, in casseroles, roasting the florets, mashing it to make creamy "potatoes," making a pizza crust, and much more. Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add a zesty flavor. Enjoy it on its own, with a tossed salad, or with your favorite protein.

moderate14 ingredients6 preparation steps
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Ingredients

  • 1 large head cauliflower
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Freshly ground black pepper, or cayenne pepper, to taste
  • 1 onion, sliced or coarsely chopped
  • 3 cloves garlic, finely chopped or pressed
  • 1/4 to 1/3 cup olive oil
  • 1 preserved lemon, quartered
  • 1 handful red olives, or purple olives
  • 1/2 cup water
  • 2 to 3 tablespoons chopped fresh cilantro, for garnish

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices—cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)—and set aside.
  4. 4In a wide, deep skillet or Dutch oven, saute the onions and garlic in theolive oilover medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
  5. 5Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
  6. 6Sprinkle the fresh cilantro over the cauliflower and serve.