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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes. | 2. Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice. | 3. Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
coriander	3/4	teaspoon	ground	4.023	0.7424	0.16699999999999998	0.2399
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
onion	200		sliced	12800.0	2988.8	352.0	32.0
cauliflower	1 1/4			33.4375	6.6474	2.568	0.3745
water	150			0.0	0.0	0.0	0.0
plain flour	2	teaspoons	unbleached	-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
lemon juice	2 -3	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.