Moroccan Cauliflower Salad with Chermoula - Zaalouk de Chou-Fleur

Method8 steps

1. 1

   Step 1: Have the spicy red chermoula ready before starting. Wash the cauliflower florets (1 lb) and discard any remaining central stem. Bring a pot of lightly salted water to a boil, add the cauliflower and boil until almost tender; test with the tip of a knife.

   Uses 1 lb cauliflower florets · Water, enough to boil the cauliflower · Salt, as needed to lightly season the cooking water

2. 2

   Step 2: Drain the cauliflower from step 1, discard the cooking water and let it cool just until safe to handle.

   Uses Drained almost-tender cauliflower

3. 3

   Step 3: Coarsely break up the drained cauliflower from step 2 with a fork or vegetable masher.

   Uses Drained cauliflower cooled enough to handle

4. 4

   Step 4: Heat the 2 tbsp cooking olive oil in a deep skillet. Add the ¼ cup ready spicy red chermoula, 1 tbsp tomato paste, ¼ tsp ground cumin and ½ tsp mild harissa. Stir and cook for a few seconds.

   Uses 2 tbsp olive oil for cooking · ¼ cup separately prepared spicy red chermoula paste · 1 tbsp tomato paste · ¼ tsp ground cumin · ½ tsp mild harissa paste

5. 5

   Step 5: Add all the coarsely broken cauliflower from step 3 to the spice-and-oil pan from step 4. Stir, fold and turn for about 5 minutes, until the chermoula is fully incorporated and the liquid has evaporated.

   Stir cauliflower with chermoula · 5 minUses Coarsely broken cooked cauliflower · Chermoula, tomato paste, cumin, harissa and cooking oil

6. 6

   Step 6: Remove the cauliflower mixture from step 5 from the heat and allow it to cool. Stir in 2–3 tbsp lemon juice and drizzle over the separate 1 tsp finishing olive oil. Taste and add a little optional extra salt, harissa or lemon juice if needed.

   Uses Cooked cauliflower and chermoula mixture · 2–3 tbsp lemon juice · 1 tsp olive oil for finishing · Extra salt, optional after tasting · Extra harissa paste, optional to taste · Extra lemon juice, optional to taste

7. 7

   Step 7: Divide the completed cauliflower salad from step 6 into six small side portions. Garnish as desired with preserved lemon rinds, black olives and chopped parsley. Serve as a salad, dip or spread.

   Uses Cooled lemon-finished cauliflower salad · Preserved lemon rinds, optional garnish as desired · Black olives, optional garnish as desired · Chopped parsley leaves, optional garnish as desired

8. 8

   Step 8: Serve cold or bring to room temperature shortly before eating. Refrigerate remaining salad promptly in shallow airtight containers and use within 3–4 days.

   Uses Finished cauliflower-salad portions for serving or leftovers