Moroccan cauliflower with preserved lemon and olives

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Serves 4-6


1 head of cauliflower
1 1/2 tsp cumin
1-2cm ginger, grated
1 tsp salt
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper

1 onion, sliced or coarsely chopped
3 cloves garlic, finely chopped
a few tbsp of olive oil
1/2 preserved lemon, flesh discarded and rind rinsed and finely chopped
1 handful of olives
1/2 cup water
fresh coriander or parsley to serve


Oh cauliflower, we love you anytime.  But this simple, spicy pot is a revelation – a handful of olives, a little preserved lemon, warming ginger and turmeric. And with only a couple more steps than it would take to roast a cauliflower whole. Recommend!

Moroccan cauliflower with preserved lemon and olives

Chop or break up the cauliflower (including stems) into small florets, and give them a quick wash. Mix the cauliflower with the spices and grated ginger.

In a heavy based pot, sauté the onions and garlic briefly in the olive oil over medium heat. Then just add all the ingredients into the pot – the cauliflower, preserved lemon, olives and water.

Bring to a simmer, cover and cook for about 10 minutes, until the cauliflower is just tender. The preserved lemon and olives will have added some salt, so taste and season if needed. Add fresh coriander or parsley to serve.



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  1. Loooooove it Liz, can’t wait to try this when our preserved lemons are ready – we grew mini cauli this year and the stems are soooo sweet.

    1. Thanks Ruby! This is a yummy one. Your mini caulis sound ace – stems are delicious aren’t they, great roasted or fermented in homemade kimchi too!

    1. 😀 David, it’s deliciously easy! We’ll try and add it to the collection though it’s another ‘non recipe’ really. Just a liberal dousing of olive oil, salt and pepper, then roast it up in the oven for an hour or so until the centre is soft and the outside is roasted to perfection.