Moroccan Cauliflower Recipe with Preserved Lemon and Olives

        ·         Prep: 15 mins,

        ·         Cook: 20 mins          .     Yield: Serves 4 to 6 as a side.

 

      Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add zesty flavor. Serve it as an easy side or vegetarian main dish.

  Also, try the similarly seasoned Tagine of Lamb and Cauliflower.

What You'll Need

                    - 1 large head of cauliflower
                    - 1 1/2 teaspoons cumin
                    - 1 teaspoon ginger
                    - 1 teaspoon salt
                    - 1/2 teaspoon paprika
                    - 1/2 teaspoon turmeric
                    -  black 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 or violet olives
                    - 1/2 cup water
                    - 2 to 3 tablespoons chopped fresh cilantro

 

                                    How to Make It

 

      1.     Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the  
            spices and set aside.

      2.     In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over 
            medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives and
            water and bring to a simmer.

      3.     Cover 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.

      4.     Sprinkle the fresh cilantro over the cauliflower and serve.