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Moroccan Spiced Cauliflower

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Cauliflower gets an upgrade with a mixture of caramelized onions and sweet fragrant spices; coriander, fennel, cinnamon and saffron.

Ingredients

Scale
  • 1 medium cauliflower, about 1 1/2 pounds
  • 4 tablespoons olive oil
  • 1 large onion, finely diced
  • small pinch of saffron, crumbled
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon whole coriander seeds, crushed
  • Pinch of crushed red pepper
  • Celtic sea salt and pepper
  • ½ teaspoon lemon zest
  • ½ cup currants
  • ¼ cup pine nuts, lightly toasted
  • 2 tablespoons chopped parsley

Instructions

  1. Cut cauliflower in half from top to bottom, then remove the core.
  2. Use a paring knife to cut very small florets of equal size.
  3. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
  4. Put olive oil in a large skillet over medium-low heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.
  5. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
  6. Add lemon zest, currants, and cauliflower florets. Mix to coat the cauliflower with the spices.
  7. Cover and cook on medium-low for about 5 minutes more, until cauliflower is tender.
  8. Transfer to a serving dish and sprinkle with pine nuts and parsley.
  9. Let sit for a few minutes and serve at room temperature

Find it online: https://eatwellenjoylife.com/moroccan-spiced-cauliflower/