← Nouns Cooking · Moroccan

Ingredients

• 1 medium cauliflower (about 700 g), cut into florets
• 4 tbsp Olive oil
• 4 cloves Garlic, crushed
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 2 tsp Paprika
• 1 tsp ground cumin
• 1 tbsp Tomato purée (paste)
• ½ tsp Harissa (optional)
• ½ tsp Salt
• 2 tbsp lemon juice
• ½ Preserved lemon, rind in small pieces
• 50 g black or purple olives

Method

1. Boil or steam the cauliflower for 8–10 min until very tender, then drain well.
2. Warm the oil in a wide pan over medium-low heat. Add the garlic, herbs, paprika, cumin, tomato paste, harissa and salt and stir for 2 min.
3. Add the cauliflower and cook for 8–10 min, mashing it roughly with a fork or potato masher, until it soaks up the sauce and most of the liquid has gone.
4. Stir in the lemon juice, then top with preserved lemon and olives. Serve warm or at room temperature.

Tips

• Keep some chunks: it should be a rough mash, not a purée.
• It makes a lovely sandwich filling with a boiled egg.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia