Moroccan Cauliflower
Total time: 30 minutes
Yields: 4 servings
Ingredients
- 1 medium head cauliflower
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.125 teaspoon cinnamon
- 0.25 teaspoon ginger
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 2 garlic, crushed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup chopped flat-leaf parsley
Instructions
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.
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.
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.
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.
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.
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.
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