Moroccan “salads” always delight me. Usually, they involve chopped well-seasoned cooked vegetables or piles of fresh herbs coated in olive oil and a generous splash of lemon juice. While most Americans would not call this a salad, it is absolutely delicious. Eat it off a spoon, tucked in pita bread, atop rice or couscous, or even inside cucumber boats.

Moroccan Cauliflower Salad

3 T olive oil
1 small head cauliflower, trimmed and coarsely chopped
3 cloves garlic, minced
1 small onion, minced
1 T cumin
1 t mild chili pepper (try paprika, or use less hot chili pepper)
1 1/2 lemons, juiced
1/3 c flat leafed parsley, chopped

Heat the olive oil over medium heat in a large saute pan. Add the onion, and cook until soft. Add the garlic and spices. When the spices are fragrent, add the cauliflower and toss to coat with the spice mixture. Add the juice of 1/2 lemon, and 2-3 tablespoons water. Cover, and let steam for 10 minutes. Uncover, and cook, stirring occasionally, until the cauliflower is soft enough to break with the back of a spoon. Mash slightly, cook until the mixture is dry (meaning there is no liquid in the pan other than a film of oil). Mix with the remaining ingredients and serve warm or room temperature. If you want to make it beforehand, add everthing but the parsley. Stir the parsley in up to 30 minutes before serving.