Spiced Cauliflower with Preserved Lemon
This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to use.
Serves: 3–4
GF, V, VG
=R1=
Spiced Cauliflower with Preserved Lemon
This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to
Servings
Prep time
Cook time
Recipe
Ingredients
- 650g cauliflower, cut into chunks
- 1 small red onion, peeled & sliced
- 1 tsp curry powder
- 1½–2 tsp finely chopped preserved lemon
- Big handful fresh coriander leaves, roughly chopped
- Big handful fresh basil or parsley leaves, roughly chopped
Method
- Blitz cauliflower in food processor until roughly the size of rice.
- Add around 1 tbsp olive oil to large frying pan and add onion.
- Cook for a few mins until soft.
- Add curry powder and cook for 1 min until fragrant, then add cauliflower, stirring to coat in spices. Cook for a few mins until it begins to soften.
- Stir through preserved lemon and cook for another couple of mins.
- Remove from heat, add chopped herbs, stir and adjust seasoning to taste, adding a little salt and pepper if needed.
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