Cauliflower Zaalouk, Moroccan Cauliflower

Published on March 15, 2019 | By
cauliflower hummus

Zaalouk de chou fleur or Moroccan cauliflower can be used as a vegetarian main dish or a side. What I like best, is to serve my modified version of zaalouk on top of hummus as an appetizer. The creamy hummus combined with the sharp taste of the turmeric and lemon, salty olives, and the sweetness of the cauliflower create an exotic taste explosion of spices.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2-3 cups

Ingredients

  • 1 large head of cauliflower
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Black or pinch of cayenne pepper, to taste
  • 1 onion, sliced
  • 3 cloves garlic, pressed
  • 1/4 cup olive oil
  • 1 preserved lemon (quartered) or 2-3 TBSP lemon juice
  • 1/4 cup black olives
  • 1/2 cup water
  • 1/4 C parsley and cilantro, chopped

Instructions

  1. Remove the inner core of the cauliflower. Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside.
  2. In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower and water, cover and simmer until tender. Usually takes about 15-20 minutes.
  3. Remove cover from pan. Add lemon juice or chopped preserved lemon if you have one, and olives. Continue to gently simmer for 5 more minutes or until most of liquid has evaporated. At this point you can choose to keep the cauliflower in small florets or mash it. I like the florets.
  4. Remove from heat. Sprinkle the fresh cilantro and parsley over the cauliflower and serve. I allow the zaalouk to cool slightly if I am serving it on top of hummus. If you choose to serve as a main course or a side, it is usually served at room temperature.
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