Its an easy Moroccan side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients. Its a good dish for winter.
- 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
- Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside.
- 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. 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.
- Sprinkle the fresh cilantro over the cauliflower and serve.