Tagine of Lamb and Cauliflower

_{Photo © Christine Benlafquih}

You might be inclined to serve cauliflower as a side dish, but this Moroccan tagine gives cauliflower a more prominent role by pairing it with meat. Tagine of Lamb and Cauliflower is easy to make and sports a mildly spicy and tangy sauce with preserved lemons. Feel free to use beef in place of the lamb. In some regions of Morocco, goat meat might be used as well.

Although the photo shows the dish served in a tagine, I made it in a pressure cooker. A Dutch oven or large pot will work just as well.

To keep the meal light for summer, try serving it with either Tomato and Roasted Pepper Salad or Carrot and Orange Salad.