Moroccan cuisine · Salads & Mezze

Chlada Chiflour bel Kamoun

Cauliflower florets cooked until just tender and marinated in a dressing of cumin, garlic, and lemon.

Ingredients · for 4 servings

• 1 cauliflower (about 900 g)
• 3 garlic cloves
• 2 tsp cumin
• 1 lemon
• 5 tbsp olive oil
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Trim the cauliflower and break it into even florets of about 3 cm, peel the stalk, and slice it.
2. Cook the florets in boiling salted water for 6–8 min, until they can be pierced easily at the stem end but still have bite.
3. Refresh immediately in cold water and drain well, so the florets keep their shape and don't overcook.
4. Toast the cumin in a dry pan for 1 min, and crush it in a mortar with the peeled garlic and 1 tsp salt into a paste.
5. Mix the paste with the olive oil, the juice of a whole lemon, paprika, and pepper, and pour it over the florets.
6. Toss gently, let marinate in the fridge for at least 1 hr, and sprinkle with chopped parsley before serving.