Zaalouk of Cauliflower (IF 212)
This preparation is from Moroccan Cuisine and is typically made of eggplant. This dish is very anti-inflammatory due to its use of a cruciferous vegetable, garlic, chili’s (in the form of harissa), and olive oil. Use in place of potatoes or other starches. I will be posting a recipe for harissa in the very near future.
Serves 6
1 Head Cauliflower
3 cloves of garlic, peeled
1 tsp cumin
2 tsp sweet paprika
Cayenne or harissa to taste (optional, adds anti-inflammatory benefits)
1 Tablespoon chopped cilantro leaves
1/3 Cup of olive oil
Salt to taste
Lemon-juice to taste.
Clean the cauliflower and cut into large florets. Bring pot of water to boil and add cauliflower with garlic and salt and cook until al dente.
Drain, reserving garlic, and chop garlic and cauliflower into small pieces. Heat oil in a sauté pan and add spices and cauliflower and cook until tender and moisture is evaporated from the vegetables. Add cilantro heat for another minute and toss to coat.
Just before serving stir in lemon to taste.
Serves 6
1 Head Cauliflower
3 cloves of garlic, peeled
1 tsp cumin
2 tsp sweet paprika
Cayenne or harissa to taste (optional, adds anti-inflammatory benefits)
1 Tablespoon chopped cilantro leaves
1/3 Cup of olive oil
Salt to taste
Lemon-juice to taste.
Clean the cauliflower and cut into large florets. Bring pot of water to boil and add cauliflower with garlic and salt and cook until al dente.
Drain, reserving garlic, and chop garlic and cauliflower into small pieces. Heat oil in a sauté pan and add spices and cauliflower and cook until tender and moisture is evaporated from the vegetables. Add cilantro heat for another minute and toss to coat.
Just before serving stir in lemon to taste.
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