Best Moroccan Fried Cauliflower Recipes

Moroccan Spiced Roasted Cauliflower image

Provided by Vickie Parks

Time 58m

Number Of Ingredients 12

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

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.

Moroccan Cauliflower With Spices image

Provided by Baz231

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

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.).