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“A Moroccan take on cauliflower that gives it a dynamic taste. If preserved lemons are not available use grated lemon rind, although it does not have the depth of flavour”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Toss cauliflower with 2 T oil. Place on a baking sheet and bake for 15 minutes, turning occasionally or until browned and crisp tender.
  3. Heat remaining 2 T oil in a large skillet over high heat. Add ginger and cumin and stir fry for 30 seconds or until spices are fragrant. Add cauliflower, reduce heat to medium low and toss together until cauliflower is coated with spices. Stir in lemon juice and preserved lemon.
  4. Season with salt and pepper and sprinkle with chopped cilantro.

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