Thursday, October 28, 2010

Roasted Cauliflower w/ Preserved Lemon

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!


The Japanese Redneck said...

I really like how roasting makes cauliflower taste.

Mom24 said...

Stupid you use the peel of the lemon?

Stacey Snacks said...

It's not a stupid question.

When using "preserved" lemons, you usually just use the peel/rind and discard the middle stuff.

In this recipe, you use the entire lemon, guts and peel! It's sort of like candied citrus peel. Yummy!


lisa is cooking said...

I love the zippy flavor from preserved lemons! Sounds fantastic with roasted cauliflower.

A Feast for the Eyes said...

I've never used preserved lemon, and I'm glad someone asked a not-so-stupid question. Otherwise, I would have! I bookmarked a recipe that uses it, and planned to preserve my own; I wanted to do it once on my own. This is a great recipe. We love cauliflower!

Dana said...

I don't think I would have put those two things together but it makes perfect sense since there is so much cauliflower in Moroccan cooking. I can eat a whole head of roasted cauliflower myself.

We Are Not Martha said...

My boyfriend claims he doesn't like cauliflower, but I have a feeling if I made it this way, he'd happily gobble it up!


The Short (dis)Order Cook said...

I have yet to try preserved lemons. They're one of those things I say I will pick up if I ever see them, but never think of it when I do.

Roasted is one of the only ways I eat cauliflower. I can really see how they would work with the lemons. I'm thinking I want to try your grape version too.

Claudia said...

Omigosh - this looks so good. I may ahve to rethink my dislike for cauliflower.

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Oui, Chef said...

I love preserved lemon, and am always looking for ways to dress up cauliflower, which I have always struggled to make taste good. Thanks for the great recipe! - S

Proud Italian Cook said...

I bought preserved lemon from a middle eastern store and didn't like it, the spices were weird to me but I haven't given up I want to make my own, great idea to use with the cauliflower!

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