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Moroccan Cauliflower Recipe with Preserved Lemon and Olives

User Rating 4 Star Rating (2 Reviews)



Cauliflower with Moroccan Spices

Photo © Christine Benlafquih

Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add zesty flavor. Serve it as an easy side or vegetarian main dish.

Also try the similarly seasoned Tagine of Lamb and Cauliflower.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6 as a side.


  • 1 large head of cauliflower
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • black or cayenne pepper, to taste
  • ------------------------------------------
  • 1 onion, sliced or coarsely chopped
  • 3 cloves garlic, finely chopped or pressed
  • 1/4 to 1/3 cup olive oil
  • ------------------------------------------
  • 1 preserved lemon, quartered
  • 1 handful red or violet olives
  • 1/2 cup water
  • 2 to 3 tablespoons chopped fresh cilantro


Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside.

In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives and water and bring to a simmer. Cover and cook for about 10 minutes, stirring gently once or twice, until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.

Sprinkle the fresh cilantro over the cauliflower and serve.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Moroccan Cauliflower Recipe, Member kgraves41

I liked this concept, but was worried to read no advice on how to deal with preserved lemons. They are very salty and need to be rinsed before adding to recipe. Some instructions suggest cutting out the pulp. A few more specifics would have been helpful.

2 out of 2 people found this helpful.

See all 2 reviews

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