Cauliflower With Fresh Cilantro |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the cookbook Arabian Delights. This is a Saudi Arabian dish known as qarnabeed bil kuzbara. The recipe calls for Middle Eastern (also known as Turkish) red pepper and if you can get it then you are very lucky indeed. If not, substitute 3 parts paprika to 1 part cayenne. I think this would taste wonderful with either broccoflower or romanesco instead of cauliflower. Very spicy! Ingredients:
1 head cauliflower, cut into flowerets |
1/4 cup olive oil |
6 scallions, thinly sliced |
3 garlic cloves, minced |
1 serrano chili, seeded and minced |
1/2 cup fresh cilantro leaves (not dried) |
1 teaspoon middle eastern red pepper (or substitution) |
salt |
black pepper |
lemon slice, for garnish |
Directions:
1. In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.
2. In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.
3. NOTE: I've never used Middle Eastern red pepper. I have been informed by a kind Zaar member that harissa can be used for the Middle Eastern Pepper. Thanks, FiFi! cg 02-06-06.
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