Moroccan Cauliflower
 

Moroccan Cauliflower

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The cauliflower cooks quickly using this method and the spiced oil drizzled over the top is a delicious way to enjoy this vegetable.

SERVING SIZE

4

INGREDIENTS

1 head cauliflower

1 teaspoon paprika

1 teaspoon cumin

1/8 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 cup olive oil

1 lemon, juiced (approximately 2 tablespoons)

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon black pepper

1/4 cup parsley, chopped

 

INSTRUCTIONS

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Trim the stalk of the cauliflower to the base, leaving smaller green leaves closest to the head. Fill a pot with half an inch of water, place the cauliflower in (stem side down) and cover. Simmer on medium heat for 10-20 minutes until the desired tenderness. (After 10 minutes, the cauliflower should be fork tender). Carefully remove the cauliflower from the pot and place on a cutting board.

While cooking the cauliflower, whisk together paprika, cumin, cinnamon, ginger, oil, lemon juice, garlic, salt and pepper.

Cut the cauliflower into slices or florets and put on a serving plate. Drizzle with the spiced oil and sprinkle with parsley.

  PRINT VERSION

vegetable plate

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