How scrumptious was this? Very very. I added chicken to make it a complete meal. I just love cauliflower dishes.
Cauliflower zahlouk (from Feasts and Fotos blog)
1 large cauliflower, cut into small florets
4 cloves garlic, whole
1 strip fresh lemon peel
1/8 pound green beans, cut into 1/2″ dice
3/4 cup chickpeas, drained and rinsed
1 pound cooked chicken, cut into bite-sized pieces
2 tablespoons oil cured black olives, roughly chopped
3/4 – 1 cup charmoula dressing, thinned with lemon juice
Charmoula dressing (makes 1 cuup)
1/8 cup lemon juice, plus 1 tablespoon
1/8 cup red wine vinegar
3 cloves garlic, finely minced
1 teaspoon paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1/2 cup olive oil, plus some extra if needed
salt and pepper
Place the cauliflower florets, whole garlic cloves, and lemon peel in a steamer and steam until just tender, about 6 – 7 minutes. Remove from pan. Add green beans to steamer and cook until just tender.
While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt and pepper in a bowl. Stir in the parsley, cilantro, and olive oil. Set aside.
Place the cauliflower and garlic cloves in a large bowl and mash coarsely. Add the green beans and stir in most of the charmoula dressing. Gently fold in the chick peas, chicken, and olives.
Dressing should lightly coat all the ingredients. Makes 4 – 6 servings.