Zaalouk is usually equated with a cooked Moroccan salad of eggplant and tomatoes, but other vegetables may receive similar treatment. This version, Zaalouk of Cauliflower, is prepared by mashing cooked cauliflower and sauteing it with tomatoes, olive oil and spices. It's traditionally eaten as a dip with Moroccan bread, but go ahead and eat it with a fork if you prefer.
One large head of cauliflower will yield the 1 kg called for in the recipe. Reduce the seasoning slightly if using a smaller cauliflower. Fresh lemon or preserved lemon adds tangy flavor.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 6 to 8 as a side.
Ingredients:
- 1 kg of fresh cauliflower (1 large head)
- 2 ripe tomatoes, peeled, seeded and chopped
- 6 cloves garlic, pressed or finely chopped
- 1/2 cup olive oil, divided
- 1/4 cup chopped cilantro or parsley, divided
- 4 teaspoons paprika
- 3 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons lemon juice (or 2 quarters from a preserved lemon)
- --- Optional Garnish ---
- olive oil
- red (violet) olives
- preserved lemon rind, cut into slivers
Preparation:
Break the cauliflower up into medium-sized florets. In a large pot or shallow stock pot, boil the florets in water for 8 to 10 minutes, or until tender enough to mash. Drain, return to the pot, and mash the cauliflower with the back of a large spoon or a vegetable masher. Set aside.
While the cauliflower is boiling, cook the tomatoes with 1/4 cup olive oil in a skillet over medium heat for about 10 minutes, until a sauce starts to form and the tomatoes are very soft. Mash the tomatoes with the back of a spoon and add the garlic, cooking for another minute or two until the garlic is fragrant.
Transfer the tomatoes and garlic to the pot with the mashed cauliflower. Add the remaining 1/4 cup olive oil, about half of the chopped parsley, the spices and lemon juice or preserved lemon quarters. Stir to mix, and cook for 15 to 20 minutes over medium-low heat, stirring occasionally and mashing the vegetables each time, until the liquids are absorbed. (There's no need to add water unless the cauliflower still has a firm bite to it. In that case, add 1/2 cup of water and cook as directed above, increasing the time to about 30 minutes.)
When the liquids are absorbed, taste for salt and stir in the remaining parsley. Serve on individual salad plates with additional olive oil drizzled on top. If desired, garnish with red olives and slivers of preserved lemon rind.
