Moroccan Cauliflower With Preserved Lemon Recipes

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MOROCCAN PRESERVED LEMONS

A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.

Provided by 5thCourse

Categories     Lemon

Time 30m

Yield 1 jar

Number Of Ingredients 2



Moroccan Preserved Lemons image

Steps:

  • Wash lemons well.
  • Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
  • Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
  • Or quarter the lemons keeping stem end intact.
  • Pack salt liberally into cuts.
  • Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
  • Add juice from the plate.
  • Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
  • They'll be ready to eat in a few weeks and can keep for up to a year.

6 -8 meyer lemons (as many as will fit in your jar)
kosher salt

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 15



Roasted Cauliflower Salad With Halloumi and Lemon image

Steps:

  • Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
  • In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
  • Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
  • Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

MOROCCAN CAULIFLOWER WITH SPICES

An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.

Provided by Baz231

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Moroccan Cauliflower With Spices image

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.).

1 tablespoon extra virgin olive oil
3/4 teaspoon ground coriander
2 tablespoons coriander leaves, finely chopped
200 g onions, sliced
1 1/4 kg cauliflower, broken into florets
150 ml water (or as necessary)
2 teaspoons plain flour (preferably unbleached organic)
1 teaspoon ginger, freshly grated
1/4 teaspoon ground cumin
2 -3 tablespoons lemon juice

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