North African-Style Cauliflower Salad (Warm)


Another great recipe from Mark Bittman. This goes great with the Chickpea and Arugula Salad.

1 head of orange cauliflower

3 tbsp olive oil
1 small onion, thinly sliced into half moons
4 cloves of garlic, minced
1/2″ cube of ginger, peeled and minced
1 tsp cumin
1 tsp coriander
1/4 tsp cinnamon
juice of one lemon

smoked salt and black pepper to taste

Set a large pot of salted water to boil. Slice the cauli in half and remove the core. Add to the pot and cook about 10 minutes, until just tender. Drain and set aside.

In a cast iron pan, heat the oil on medium. Add the onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the onions and garlic and just done (a couple of minutes). Add the lemon juice, deglaze the pan and turn of the heat. Add the cauli, toss to combine and then season with salt and pepper.



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