Moroccan · Side

Cauliflower Medley in preserved lemon and olive

A spiced take on Cauliflower Medley, built on preserved lemon and olive and finished the way we like it. Ready in about 35 min and easily enough for 4 people.

4.7 from 867 cooks

Prep10 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Cauliflower Medley in preserved lemon and olive

Ingredients

2 headscauliflower
3 clovesgarlic
500mlstock
1 tspsea salt
1 tbspharissa

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the cauliflower dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Moroccan

Moroccan Lentil Shakshuka

This Moroccan Shakshuka leans on honey and apricot to do the heavy lifting. We crisp the Lentil...

42 min · Easy

Moroccan

Moroccan Black Bean Stew

A slow-cooked take on Black Bean Stew, built on cumin and coriander and finished the way we...

1 hr 35 min · Medium

Chicken Breast Hash in honey and apricot

Moroccan Members

Moroccan

Chicken Breast Hash in honey and apricot

The kind of Moroccan plate you make on repeat. honey and apricot, a proper crisp, and a finish...

42 min · Easy

Aromatic Chicken Thigh Skillet with ras el hanout

Moroccan

Aromatic Chicken Thigh Skillet with ras el hanout

A aromatic take on Chicken Thigh Skillet, built on ras el hanout and finished the way we like...

2 hr 30 min · Medium