Spiced Cauliflower

Serves	4 to 8 depending on how it is served
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Peanuts
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	Moroccan
By author	Karen S Burns-Booth

A delectable low-fat recipe that turns the humble cauliflower into an exotic flower! Can be served as an accompaniment or as a main meal with rice and flat breads.

Ingredients

2 tablespoons vegetable oil
2 teaspoons smoked paprika
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons ground black pepper
1 cauliflower, broken into small florets
1 x 400g tin chopped tomatoes
Juice and zest from 1 lemon
salt
fresh coriander or parsley to serve

Optional

peanuts or cashew nuts to serve

Note

A delectable low-fat recipe that turns the humble cauliflower into an exotic flower! Can be served as an accompaniment or as a main meal with rice and flat breads.

Directions

Step 1	Heat a large frying pan or wok over a medium heat and add the oil. Add the spices and fry for 2 to 3 minutes, or until they are fragrant and have released their oil. Add the cauliflower and stir it well, making sure it coats all of the florets with the spice mixture.
Step 2	Add the chopped tomatoes, lemon juice and zest to a saucepan with the cauliflower florets. Season to taste with a little salt. Bring the pan to the boil, then reduce the heat and simmer for about 5 to 6 minutes, or until the cauliflower is tender, but still retains a bite.
Step 3	Scatter the peanuts (or cashews), chopped fresh coriander or parsley over the top. Serve as an accompaniment or as a main meal with rice and flat breads.