This Saudi Arabian dish can be served as a main dish or as a spicy salad. An abundant use of fresh coriander leaves (cilantro) gives this cauliflower dish its unique taste, making it one of my absolute favorite dishes. I vividly remember my first experience with fresh coriander leaves. A family friend who had recently arrived from Beirut prepared a stew with the herb. That day my culinary experience was revolutionized. I went into raptures after the meal just thinking about the delicious taste of this savory herb. From that first taste over five decades ago, I have become a fanatical advocate of this exquisite, parsley-like plant. The lemon wedges are used to garnish the dish and also to be squeezed, if desired, over each serving according to individual taste.
Serves: 4 to 6
Prep time: 30 minutes
Cooking time: 10 minutes
INGREDIENTS:
- 1 large head cauliflower, about 2 lbs (1 kg), cut into florets, washed, rinsed and drained
- 1 teaspoon salt
- 1/4 cup (65 ml) extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 small jalapeño or other fresh finger length green chili pepper of your choice, deseeded and very finely chopped
- 4 tablespoons finely chopped green onions (scallions)
- 2 cups (100 g) fresh coriander leaves (cilantro), chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 lemon, cut into wedges, for garnish
INSTRUCTIONS:
- Place the cauliflower and salt in a medium saucepan with a lid. Pour in some boiling hot water—just enough to cover the cauliflower. Cover and cook over mediumhigh heat for 6 minutes. Drain the cauliflower and set aside.
- Pour the oil into a large skillet and set over medium-high heat. Add the cauliflower, garlic and chili pepper and cook for 3 minutes, stirring frequently.
- Stir in the green onion, coriander leaves, paprika and black pepper and remove from the heat. Place on a serving platter and garnish with the lemon wedges.
