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.

Ingredients: 

• 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

Preparation: 

• 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.