Moroccan Fried Cauliflower Recipes

MOROCCAN SPICED ROASTED CAULIFLOWER

Steps:

• 1. Preheat oven to 400°F.
• 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
• 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
• 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
• 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
• 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.

MOROCCAN FRIED CAULIFLOWER

Steps:

• Break the head of cauliflower into bite-sized florets. Steam (covered) for two to three minutes. Be careful not to overcook-you want the cauliflower to still be firm with a crisp-tender bite. Drain.
• In a large bowl, beat the eggs. Whisk in the water and then whisk in the flour until smooth.
• Add the garlic, parsley, cumin, paprika, salt, and cayenne pepper. Whisk to blend in smoothly.
• Transfer the cauliflower florets to the bowl. Toss (simply pick up the bowl and shake carefully) or stir gently until the cauliflower florets are evenly coated with batter.
• Heat about 1/4 inch/.5 cm of vegetable oil in a large skillet over medium heat until hot. Transfer some of the coated cauliflower florets to the hot oil; do not crowd.
• Cook for several minutes then turn over with spoons or forks to cook the other side, again for several minutes, until deep golden. Remove the cooked cauliflower with a slotted spoon to the paper-towel-lined pan to drain. Repeat with the remaining cauliflower.
• Serve the fried cauliflower as-is or with a dipping sauce, or with mayonnaise and lemon wedges on the side.

MOROCCAN CAULIFLOWER WITH SPICES

Steps:

• Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
• Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
• Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).