Description
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
- Cut cauliflower in half from top to bottom, then remove the core.
- Use a paring knife to cut very small florets of equal size.
- Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a large skillet over medium-low heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.
- Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, and cauliflower florets. Mix to coat the cauliflower with the spices.
- Cover and cook on medium-low for about 5 minutes more, until cauliflower is tender.
- Transfer to a serving dish and sprinkle with pine nuts and parsley.
- Let sit for a few minutes and serve at room temperature
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Vegetable
- Cuisine: Moroccan, Paleo, Vegan, Gluten Free