Cauliflower with Moroccan Gremolata: Tribute to Kobe




This recipe was inspired by the late Kobe Bryant, who passed away this past weekend. LA and people around the world have been mourning this man and all the lives lost on that helicopter. 

It just doesn't seem real. 

I know for almost 2 decades I grew up watching the Lakers with my family, many times on Christmas day. Memories with my family, and super Laker's fan, my grandma are just such sweet memories. He brought people together and was really an example of greatness. He will be sorely missed. 

So, I went to the farmer's market and saw these yellow and purple cauliflower and was immediately inspired to do something with them. Kobe's art was the game, and my art is cooking, so the best way for me to tribute him is to make something inspirational.

I made two dishes with this cauliflower: Laker's Tabuli and this one, Cauliflower with Moroccan Gremolata. Gremolata is traditionally an Italian mix of parsley, lemon, and garlic to put on steak, but I made it Moroccan by using pickled/preserved lemon, some mint, and orange zest (oranges are abundant in Morocco).

If you don't have pickled lemon, a common staple in Morroco, use the zest of 1 lemon instead. But, I highly encourage you to try preserved lemons. It has a distinct, super tangy flavor that gives that extra special quality.

I used half of each cauliflower, boiled them for a couple minutes in salted water and tossed them in an herb sauce.

The result is a fantastic, bright and citrusy bite that works great as an appetizer. Super healthy with little added oil.

Oh yes, you can TOTALLY use white cauliflower for this recipe and it will be just as good!

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Cauliflower with Moroccan Gremolata

Servings: 2


  • ½ purple cauliflower, cut into florets
  • 1/2 yellow cauliflower, cut into florets
  • ¼ cup parsley, chopped
  • 2 Tablespoons mint, chopped
  • 2 Tablespoon olive oil
  • ¼ of an orange, zested
  • Pinch of salt
  • 1 small pickled/preserved lemon, diced small (or sub zest of 1 lemon)
  • ¼ cup toasted almonds (spiced if you have it)


1. Bring a large pot of water to a boil. Then, add a good Tablespoon of salt. Must be a large amount of water.

2. First, place yellow cauliflower and cook 2-3 minutes or fork tender. Then, remove and set aside. Repeat with the purple ones. Do it in this order because the purples ones change the color (It's cool!) and it would make the yellow ones not look so great.

3. In a medium bowl, toss all the remaining ingredients, except the nuts.

4. Then, plate the cauliflower. Spoon some of the sauce over the cauliflower. Then add the chopped nuts on top. Garnish with a sprig of mint if desired.

Keeps really well in the fridge for a couple of days. Ready to go as a snack, or for your salads!

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For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle. 




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