About This Dish
A lesser-known but equally delicious variation of the classic zaalouk that uses cauliflower instead of eggplant. The cauliflower is roasted until golden and slightly charred, then combined with the same tomato, garlic, cumin, and paprika sauce base. The result is a lighter, nuttier version of the traditional cooked salad. This variation is particularly popular in homes during winter when cauliflower is at its peak season. It demonstrates the endlessly adaptable nature of Moroccan cooked salads.
Ingredients
- 1 large head Cauliflower, cut into florets
- 4 Tomatoes, chopped
- 3 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 4 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
Instructions
- 1
Roast cauliflower florets at 200C with olive oil and salt for 20 minutes until golden.
- 2
Cook tomatoes with garlic, cumin, and paprika until thick, about 10 minutes.
- 3
Roughly mash roasted cauliflower and mix into the tomato sauce.
- 4
Add lemon juice and cilantro. Serve at room temperature.
Tips & Tricks
- Roasting the cauliflower adds a nutty depth.
- Do not over-mash — keep some chunky pieces for texture.
- This keeps well in the fridge for 3 days.