Spiced Cauliflower (Zhoar Mchermla)

Spiced Cauliflower (Zhoar Mchermla)

Tender cauliflower simmered in a garlicky, cumin-spiced tomato sauce until deeply flavorful.

Total 50 min Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Tunisian-style braised cauliflower cooks low and slow in a paprika and cumin-spiced tomato sauce until the florets turn tender and soak up the rich, tangy flavors. It makes a satisfying side dish or a light main served with crusty bread, and tastes even better the next day.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground caraway
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into wedges, for serving

Method

  1. Cut the cauliflower into medium florets, about 1 1/2 inches each.

  2. Heat the olive oil in a 9-inch skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

  3. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.

  4. Add the crushed tomatoes, cumin, paprika, caraway, and cayenne. Stir well to combine the spices into the sauce.

  5. Add the water, salt, and black pepper, and bring the sauce to a simmer.

  6. Add the cauliflower florets to the skillet, tossing to coat them in the sauce. Cover and reduce heat to low.

  7. Simmer covered, stirring occasionally, until the cauliflower is tender and the sauce has thickened, 30 to 35 minutes.

  8. Uncover and continue cooking 5 minutes to reduce any excess liquid, if needed.

  9. Taste and adjust salt and pepper as needed. Transfer to a serving dish and sprinkle with chopped parsley.

  10. Serve warm or at room temperature with lemon wedges and crusty bread.

Rate this recipe

★ 3.5 (1)

Spiced Cauliflower (Zhoar Mchermla)

This Tunisian-style braised cauliflower cooks low and slow in a paprika and cumin-spiced tomato sauce until the florets turn tender and soak up the rich, tangy flavors. It makes a satisfying side dish or a light main served with crusty bread, and tastes even better the next day.

50 min 4 servings 145 cal

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground caraway
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Cut the cauliflower into medium florets, about 1 1/2 inches each.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

  3. 3

    Stir in the tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.

  4. 4

    Add the crushed tomatoes, cumin, paprika, caraway, and cayenne. Stir well to combine the spices into the sauce.

  5. 5

    Add the water, salt, and black pepper, and bring the sauce to a simmer.

  6. 6

    Add the cauliflower florets to the skillet, tossing to coat them in the sauce. Cover and reduce heat to low.

  7. 7

    Simmer covered, stirring occasionally, until the cauliflower is tender and the sauce has thickened, 30 to 35 minutes.

  8. 8

    Uncover and continue cooking 5 minutes to reduce any excess liquid, if needed.

  9. 9

    Taste and adjust salt and pepper as needed. Transfer to a serving dish and sprinkle with chopped parsley.

  10. 10

    Serve warm or at room temperature with lemon wedges and crusty bread.