Moroccan Roasted Cauliflower
Posted By GKC On June 19, 2011 @ 1:55 am In Recipes of the Week,Weekly Recipes | 3 Comments
We are big fans of cauliflower in our home and this is the perfect Shabbos side dish.
2 pounds cauliflower florets
3 cups pitted green olives
2 heads garlic, peel removed and cloves separated
2 (15 ounce) cans chick peas, drained
1/3 cup olive oil
1 tablespoon cumin
1 teaspoon crushed red pepper
½ teaspoon pepper
½ teaspoon salt
Preheat oven to 450 degrees. Combine all ingredients in a roasting pan, mixing well. Bake for about ½ hour, stirring midway through.
This is a nice accompaniment to Moroccan Lamb Stew [1] and some couscous.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/06/moroccan-roasted-cauliflower/
URLs in this post:
[1] Moroccan Lamb Stew: http://www.gourmetkoshercooking.com/2009/08/moroccan-lamb-stew/
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