3 hours ago
Thursday, October 28, 2010
If you have never had preserved lemons, I urge you to try them.
You can make your own at home very easily, but I buy a huge jar from a Middle Eastern food store for so cheap, why bother?
They have a unique flavor and are used mostly in Moroccan and Middle Eastern cooking.
They are excellent in tagines and couscous, and one lemon goes a long way.
I roast cauliflower often, sometimes with grapes, sometimes with onions or currants, sometimes with anchovies and breadcrumbs, sometimes just straight up.
Here is yet another way to enjoy my favorite vegetable.
Roasted Cauliflower w/ Preserved Lemon: (inspired by Canal House Cooking)
1 head of cauliflower, cut into small florets
olive oil and kosher salt
2 small preserved lemons, chopped
fresh parsley for sprinkling
sliced regular lemons for garnish
On a large baking sheet, coat the cauliflower w/ olive oil and kosher salt.
Sprinkle the preserved lemon on top of the vegetables.
Roast at 400F for about 20-25 minutes, shaking the pan once or twice in between roasting.
Remove from the pan and sprinkle with fresh parsley.
This was so refreshing!