Spiced cauliflower

Name: Spiced cauliflower (Ghoufleur m’charmel)
Yield: Serves 6–8 in a mixture of starters
Cuisine: Moroccan
Ingredients: about 100 ml (3½ fl oz) water; 4 garlic cloves, peeled and crushed; 3–6 tbsp extra-virgin olive oil; 1 tsp sweet paprika; 1–2 tbsp lemon juice, or to taste; 1 cauliflower, broken into florets; leaves from a bunch of flat leaf parsley, finely chopped; ½-1 tsp harissa, or to taste; ½ tsp ground cumin; salt, to taste

Ghoufleur m’charmel

Preparation info

Serves
6–8
in a mixture of starters

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

You can make this appetizer as garlicky as suits your taste.

Ingredients

1 cauliflower, broken into florets
leaves from a bunch of flat leaf parsley, finely chopped
4

Africa
Morocco
Fez
Starter
Gluten-free
Mediterranean
Spicy
Vegan
North Africa

Method

Put all the ingredients except the lemon juice and olive oil in a large saucepan. Cover and cook over a low heat for about 30 minutes, or until the cauliflower is very soft.
Remove the cauliflower from the saucepan with a slotted spoon, then mash with a fork. Add the lemon juice and olive oil, adjust the seasoning if necessary, and serve at room temperature.