Moroccan Cauliflower With Preserved Lemon

Moroccan cauliflower


vm2002 / Getty Images

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 3 servings
Nutritional Guidelines (per serving)
373 Calories
23g Fat
39g Carbs
10g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 373
% Daily Value*
Total Fat 23g 30%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 142mg 6%
Total Carbohydrate 39g 14%
Dietary Fiber 9g 31%
Protein 10g
Calcium 201mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add zesty flavor. Serve it as an easy side or vegetarian main dish.


  • 1 large head of cauliflower
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Black or cayenne pepper, to taste
  • 1 onion (sliced or coarsely chopped)
  • 3 cloves garlic (finely chopped or pressed)
  • 1/4 to 1/3 cup olive oil
  • 1 preserved lemon (quartered)
  • 1 handful red olives (or violet olives)
  • 1/2 cup water
  • 2 to 3 tablespoons fresh cilantro (chopped)

Steps to Make It

  1. Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices—cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)—and set aside.

  2. In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water and bring to a simmer.

  3. Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.

  4. Sprinkle the fresh cilantro over the cauliflower and serve.