Spiced Cauliflower Chourfleur M Charmel
Elevate your weeknight dinner with this vibrant and aromatic Spiced Cauliflower Chourfleur M Charmel, a recipe that perfectly balances bold Middle Eastern spices and fresh, zesty herbs. Tender cauliflower florets are simmered in a fragrant mix of cumin, coriander, paprika, and turmeric, with just a hint of optional cayenne pepper for those who crave a gentle kick. Caramelized onions and garlic form a savory base, while a finishing touch of parsley and lemon zest adds brightness to the dish. Ready in just 45 minutes, this easy-to-make recipe is not only vegetarian-friendly but also perfect as a hearty side dish or a satisfying main when served over fluffy rice or couscous. Impress your family and guests with this healthy, flavor-packed delight that's both wholesome and utterly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 teaspoon lemon zest
- 0.5 cup water
Instructions
Remove the outer leaves of the cauliflower and cut it into bite-sized florets. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Thinly slice the onion and add it to the pan. Cook for 5-7 minutes, stirring frequently, until the onion is soft and golden brown.
Mince the garlic cloves and add them to the pan. Cook for 1-2 minutes, until fragrant.
Add the remaining tablespoon of olive oil, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper to the pan. Stir well to combine, allowing the spices to bloom for 1 minute.
Add the cauliflower florets to the pan, tossing them in the spiced onion mixture to coat evenly.
Pour in the water, cover the pan with a lid, and reduce the heat to low. Let the cauliflower simmer for 15 minutes, stirring occasionally, until tender but still holding its shape.
Once the cauliflower is cooked, remove the lid and let any excess liquid evaporate for 2-3 minutes over medium heat.
Sprinkle the dish with freshly chopped parsley and lemon zest before serving.
Serve warm as a side dish or enjoy it as a main course over rice or couscous.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2351 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
