Author Notes
Yes, I have a thing for cheesy dish titles. But I love how well cauliflower stands up to strong flavors without ever seeming overwhelmed. Here I tried a slightly Moroccan take, that I think brings out the vegetable’s earthy and floral notes. I particularly love the pairing of the pucker-inducing preserved lemons with the candy-sweet roast veg. Be careful with the lemons, though, as they are extremely salty. Highly recommended with simply cooked lamb. Enjoy! —MFeats
Ingredients
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1
head cauliflower
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1 teaspoon
cumin seeds
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2 tablespoons
olive oil
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1/4 cup
olives - I like the black oil-cured kinds for this
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1/4 cup
dried apricots
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1/4 cup
almonds
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3
scallions
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1 tablespoon
pulp from a preserved lemon, minced
Directions
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Preheat the oven to 425. Cut the cauliflower into little florets, reserving the stems for stock. Toss with the cumin seeds, olive oil, and a bit of salt and pepper. Transfer to a roasting pan and roast until quite caramelized and soft, about 30 minutes.
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Meanwhile, pit and tear up the olives, roughly chop the apricots + scallions, toast the almonds, and then chop them up a bit too.
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When the cauliflower is done and while it is still a bit warm, toss with the rest of the ingredients, reserving a few scallions and almonds for garnish. Taste and adjust seasoning as desired. Serve warm or at room temperature.
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