Spiced Cauliflower with Preserved Lemon

Spiced Cauliflower with Preserved Lemon

This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to use.

Serves: 3–4

GF, V, VG

=R1=

Spiced Cauliflower with Preserved Lemon

By: Meg Thompson

This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to


Servings

Prep time

Cook time

Recipe


Ingredients

  • 650g cauliflower, cut into chunks
  • 1 small red onion, peeled & sliced
  • 1 tsp curry powder
  • 1½–2 tsp finely chopped preserved lemon
  • Big handful fresh coriander leaves, roughly chopped
  • Big handful fresh basil or parsley leaves, roughly chopped

Method


  • Blitz cauliflower in food processor until roughly the size of rice.
  • Add around 1 tbsp olive oil to large frying pan and add onion.
  • Cook for a few mins until soft.
  • Add curry powder and cook for 1 min until fragrant, then add cauliflower, stirring to coat in spices. Cook for a few mins until it begins to soften.
  • Stir through preserved lemon and cook for another couple of mins.
  • Remove from heat, add chopped herbs, stir and adjust seasoning to taste, adding a little salt and pepper if needed.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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