Wednesday, September 8, 2010

Spicy Moroccan Cauliflower with Lemon and Olive

This recipe is based on a traditional Moroccan recipe for Spicy Potato Tagine with Lemon and Olive. Following my three steps to great low-carb cooking, I substituted cauliflower for the potato and used a simple classic cooking technique in a saute pan and eliminated using a tagine. The portion control has already been calculated for you all as the third step in my program. This dish is bold in flavor and has a nice heat to it that is balanced with the tang of lemon and the zest and brightness of green olives. This makes a wonderful side dish for a simply prepared chicken breast or piece of fish and is the first recipe in my new fall and winter dishes. I hope you enjoy.

Spicy Moroccan Cauliflower with Lemon and Olive


4 cups cauliflower, about 1 small head, cut into florets
1/4 cup onion, diced
1 Tbsp. olive oil
1/3 cup tomato, diced
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper flakes, or to taste
1/4 tsp. paprika
1/8 tsp. cumin
1 tsp. garlic, minced
1 bay leaf
1 lemon, thinly sliced
2 Tbsp. parsley, chopped
2 Tbsp. cilantro, chopped
pinch saffron
1/4 tsp. turmeric
1 1/2 cups hot water
10 green olives, halved

Clean and prepare the cauliflower by halving the head, removing the core and cutting the florets. Make sure they are cut into nice size pieces and are not too large.

Preheat a large saute pan on medium heat and add the olive oil. Saute the onion for about 2 to 4 minutes until translucent. Add the tomato,  ginger, crushed red pepper flakes, paprika, cumin and garlic, stir well and continue to cook for about 2 more minutes. Add the cauliflower, bay leaf and sliced lemon. Toss to coat with parsley and cilantro. Add the turmeric, saffron and water and bring to a boil. Reduce heat, cover and simmer for about 20 to 30 minutes, or until the cauliflower is tender.

With a slotted spoon remove the cauliflower to a platter. Add the olives and reduce the liquid to thicken for sauce. Spoon over cauliflower to serve.

Nutrition Facts
6 One Cup Servings
Amount Per Serving
Calories 59.8
Total Fat 3.4 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 0.0 mg
Sodium 137.6 mg
Potassium 328.5 mg
Total Carbohydrate 8.1 g
Dietary Fiber 3.3 g
Sugars 0.0 g
Protein 2.1 g


  1. I found the link to your blog on Bob Fenton's Type 2 Blogger's List. Viewing the luscious pictures has made me hungry. I can't wait to try some of your recipes.

  2. Thank you so much Sunny Day! I appreciate your words very much. If you have any questions please don't hesitate to ask me. My email is

    Eat, live and enjoy life,
    Chef Barrae