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Nutrition Facts
Serving Size 1 (412g) Recipe makes 4 servings
Calories 138
Calories from Fat 34		(25%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 96mg		4%
Potassium 1042mg		29%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 8.8g	35%
	Sugars 9.8g
Protein 6.9g		13%
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Moroccan Cauliflower With Spices

Recipe #374651 | 35 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Baz
May 27, 2009

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.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
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.
2
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.
3
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.).