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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Moroccan take on cauliflower that gives it a dynamic taste. If preserved lemons are not available use grated lemon rind, although it does not have the depth of flavour Ingredients:
10 cups cauliflower florets |
1/4 cup vegetable oil |
2 teaspoons ginger |
2 teaspoons cumin |
1 tablespoon lemon juice |
2 tablespoons preserved lemons, chopped |
salt and pepper, to taste |
1 tablespoon cilantro, chopped (or mint) |
Directions:
1. Preheat oven to 450.
2. Toss cauliflower with 2 T oil. Place on a baking sheet and bake for 15 minutes, turning occasionally or until browned and crisp tender.
3. Heat remaining 2 T oil in a large skillet over high heat. Add ginger and cumin and stir fry for 30 seconds or until spices are fragrant. Add cauliflower, reduce heat to medium low and toss together until cauliflower is coated with spices. Stir in lemon juice and preserved lemon.
4. Season with salt and pepper and sprinkle with chopped cilantro.
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