Cauliflower Zaalouk (Moroccan Spiced Salad)

Name: Cauliflower Zaalouk (Moroccan Spiced Salad)
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium sized cauliflower; 4 large garlic cloves; 1/4 cup chopped parsley and cilantro (mixed); 2 small preserved lemons (keep one aside for serving); 2 tablespoons olive oil; 1 teaspoon ground paprika; 1 teaspoon ground cumin; Salt and pepper; Sumac (optional)

Niki Freeman @nikifreeman

Florida

Easy to prepare. Delicious served hot or cold. #nikicuisine

Adapted from "Cooking With Alia"

Easy to prepare. Delicious served hot or cold. #nikicuisine

Adapted from "Cooking With Alia"

Niki Freeman @nikifreeman

Florida

Easy to prepare. Delicious served hot or cold. #nikicuisine

Adapted from "Cooking With Alia"

Easy to prepare. Delicious served hot or cold. #nikicuisine

Adapted from "Cooking With Alia"

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Ingredients

45 minutes

4 servings

1medium sized cauliflower
4large garlic cloves
1/4 cupchopped parsley and cilantro (mixed)
2small preserved lemons (keep one aside for serving)
2 tablespoonsolive oil
1 teaspoonground paprika
1 teaspoonground cumin
Salt and pepper
Sumac (optional)

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Steps

45 minutes

1

Break or slice the cauliflower into medium-sized chunks.
2

Bring a large pot filled with salted water to the boil, add the cauliflower chunks, cover, and cook until the cauliflower is tender enough to mash.
3

In the meantime, prepare the rest of the ingredients. Crush and finely chop the garlic cloves. Finely chop the fresh parsley and cilantro. Remove the pulp of one of the preserved lemons, and finely chop it.
4

Once the cauliflower is cooked (it should be tender enough that you can easily cut and mash it using a fork), drain the cauliflower and place in a large bowl. Mash the cauliflower with a wooden spoon until you get a soft mixture. It doesn't have to be completely smooth, leave some pieces for texture.
5

In a large skillet, heat olive oil on medium heat, add the crushed garlic and cook for 2 minutes. Now add the mashed cauliflower, ground paprika, ground cumin, chopped preserved lemon pulp, chopped parsley and cilantro, salt, and pepper. Mix well.
6

Cook for a few minutes, stirring constantly. Taste and adjust the spices to your taste. Continue cooking for another 10 minutes until the liquids are absorbed.
7

Serve decorated with slices of preserved lemon, a sprinkling of sumac (optional) and crusty bread!
8

Enjoy!

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Niki Freeman @nikifreeman

on January 13, 2019 13:34

Florida

A home cook with a passion for cooking and creating in my kitchen. I enjoy making soups, curries, stir-fries, pasta dishes, English roast dinners and the challenge of creating new meals using whatever is in the fridge and pantry. Asian, Indian, Mediterranean and Middle Eastern cuisines are among my favorites. Anything spicy. I prefer savory over sweet and rarely eat desserts. Avid collector of recipe books and dishes!http://www.instagram.com/nikifreemanhttp://www.facebook.com/nikicuisine