We found ourselves with a surplus cauliflower in the garage this weekend, so I thought I’d try a variation on a Moroccan recipe for this much underused vegetable. Purists would probably prefer the use of preserved lemons, but I didn’t have any to hand, and this seemed to work ok in providing depth of flavour.
Serves 4 to 6 as a side
1 large cauliflower
1 tbs Ras el Hanout
100ml olive oil
1 tsp ground cumin
1 tsp ginger
1 tbs sumac (optional, but I like it)
1 tsp salt
Freshly ground black pepper to taste
2 small onions thinly sliced
3 cloves of garlic, finely chopped
1 lemon, pips removed, juiced with flesh added
1 handful of pitted green olives
150ml cup water
A small bunch of chopped fresh coriander
1. Break the cauliflower into small florets mix with the spices and set aside.
2. Sauté the onions and garlic in the olive oil over medium heat for 5minutes. Add the cauliflower, lemon, olives, pepper slices and water and bring to a simmer. Cover and cook for about 15 minutes, until the cauliflower is beginning to soften. Take the lid off then continue cooking, to reduce the liquid.
3. Sprinkle with the chopped coriander and serve warm with couscous or flatbreads.