Moroccan Cauliflower

Gluten Free

Adapted from Eat Well Feel Well


  • 1 medium head cauliflower
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 cloves garlic, crushed (use frozen garlic if raw garlic is too sharp for you)
  • 1 tsp fine sea salt or table salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley


  1. Trim the stalk of the cauliflower to the base, removing all leaves except the smaller green leaves closest to the head. Fill a pot with half an inch of water, place whole head of cauliflower in it (stem side down), and cover with a lid. Simmer on medium heat for 10-20 minutes (will vary depending on size of head, I had to simmer a medium head for about 15) until the desired tenderness. Remove from pot immediately, transferring to a cutting board or serving platter.
  2. While cooking the cauliflower, whisk together the oil, lemon juice, garlic, salt and pepper. Lightly toast the ginger, paprika, cumin and cinnamon over medium-low heat in a small pan for 3-5 minutes or until fragrant. Remove from heat and whisk into the liquid mixture, combining thoroughly.
  3. Cut the cauliflower in 1/2-inch thick slices, transfer to a serving platter and drizzle all of the spiced oil over the slices. Sprinkle with the chopped parsley and serve hot or warm.