Last year I had the good fortune of travelling with amazing women through Morocca. What an experience it was, from wandering through ancient riads to riding on a camel into the desert and spending the night under the stars !
Morocco is an amazing mix of different cultures and flavours. I was especially always taken by the incredible colours in nature, in their fabrics, mosaics, leather and also the food!. The way Moroccans eat salads is mostly with veggies that have first been cooked. So here is one of those delicious cooked salads made with cauliflower. I have done it with Cauliflower and Broccoli mixed to have a more colourful result.
½ head cauliflower
½ head broccoli
1 tsp paprika 1 tsp ground cumin 1/8 tsp ground cinnamon 1/4 tsp ground ginger 1/4 cup extra-virgin olive oil 2 Tbsp freshly squeezed lemon juice 2 cloves garlic 1 tsp salt 1 tsp freshly ground black pepper 1/4 cup chopped flat-leaf parsley
Boil the cauliflower and broccoli for about 15 minutes. ( must not be too soft). Remove from pot and rinse in cold water.
While cooking the cauliflower, whisk together the oil, lemon juice, garlic, salt and pepper. Lightly toast the ginger, paprika, cumin and cinnamon over medium-low heat in a small pan for 3-5 minutes or until fragrant. Remove from heat and whisk into the liquid mixture, combining thoroughly.
Cut the cauliflower in 1/2-inch thick slices, transfer to a serving platter and drizzle all of the spiced oil over the slices. Sprinkle with the chopped parsley and serve luke warm.