Make Ahead

Cauliflower Casablanca

October  7, 2010
0 Ratings
  • Serves 2-4
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

  • 1 head cauliflower
  • 1 teaspoon cumin seeds
  • 2 tablespoons olive oil
  • 1/4 cup olives - I like the black oil-cured kinds for this
  • 1/4 cup dried apricots
  • 1/4 cup almonds
  • 3 scallions
  • 1 tablespoon pulp from a preserved lemon, minced
In This Recipe
  1. 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.
  2. Meanwhile, pit and tear up the olives, roughly chop the apricots + scallions, toast the almonds, and then chop them up a bit too.
  3. 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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