Best Moroccan Fried Cauliflower Recipes

Moroccan Harissa Roast Cauliflower image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

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

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.

Moroccan Spiced Roasted Cauliflower image

Provided by Vickie Parks

Categories Vegetables

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 Fried Cauliflower image

Provided by Lynn Clay @LavenderLynn

Categories Vegetables

Number Of Ingredients 12

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

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.