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Thursday, 3 January 2013

Cauliflower with Moroccan Spices

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.

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