Moroccan Fried Cauliflower Recipes

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MOROCCAN SPICED ROASTED CAULIFLOWER

This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...

Provided by Vickie Parks

Categories     Vegetables

Time 58m

Number Of Ingredients 12



Moroccan Spiced Roasted Cauliflower image

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.

1 Tbsp olive oil
2 clove garlic, minced
1 medium onion, sliced
1 large cauliflower bunch, cut into florets
1 cup diced tomatoes
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 pinch red pepper flakes
2 Tbsp fresh cilantro leaves, chopped
1 tsp fresh mint leaves, chopped

MOROCCAN HARISSA ROAST CAULIFLOWER

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11



Moroccan Harissa Roast Cauliflower image

Steps:

  • Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
  • Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
  • Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil, plus more for roasting
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into 2-inch florets (about 8 cups)
1/4 cup lightly packed fresh cilantro leaves

MOROCCAN FRIED CAULIFLOWER

Serve the fried cauliflower as an accompaniment to almost any Moroccan meal.

Provided by Lynn Clay @LavenderLynn

Categories     Vegetables

Number Of Ingredients 12



Moroccan Fried Cauliflower image

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.

1 medium head of cauliflower
2 eggs
1/4 cup(s) water
1 cup(s) flour
3 clove(s) garlic, pressed
2 tablespoon(s) parsley, fresh chopped
1 tablespoon(s) cumin
2 teaspoon(s) paprika
salt and pepper to taste
1 teaspoon(s) cayenne pepper (or chili powder for wimps)
1/4 teaspoon(s) turmeric
1/2 cup(s) vegetablel oil

WARM MOROCCAN CAULIFLOWER SALAD

A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that's 3 of your 5 a day

Provided by Emma Freud

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 18



Warm Moroccan cauliflower salad image

Steps:

  • First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
  • Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
  • Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
  • Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.

Nutrition Facts : Calories 485 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein

1 cauliflower
1 tbsp olive oil
4 spring onions , chopped
1 garlic clove , crushed
1 red chilli , finely chopped
1 tsp ground cumin
1 lemon , zested and juiced
handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
50g dried cranberries or chopped dried figs
50g chopped parsley
50g chopped mint
pomegranate seeds
75g natural yogurt
1 tbsp tahini
1 tsp ground cumin
1 lemon , juiced
1 tsp agave syrup
50g chopped coriander

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