Cauliflower with Roasted Zucchini (Zaalouk Style)

Sometimes, you see a head of cauliflower in your fridge, and you have no idea what to make with it. How about trying this recipe? Even those who don't love cauliflower will like it. This dish is best served as an appetizer with bread.

What You'll Need:

1 head cauliflower, about 2 pounds
2 medium zucchinis, coarsely diced
3 tbsp olive oil
Salt and pepper to taste
2 tsp cumin
Juice of 1 lemon
2 Tbsp fresh cilantro finely chopped, for garnishing

What To Do:

1. Preheat oven to 400 degrees.
2. Put the zucchini in an ovenproof dish, coat with oil and generously season with salt and pepper. Bake for about 20 min.
3. Meanwhile, pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Cut the florets into small pieces (about 1 1/2 inch) and steam them for about 15 min or until tender. (If you don't have a steamer, you can boil them instead). Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
4. Mash the cauliflower with a fork , combining them with oil in the dish, or whiz them to a puree in a blender.
5. Stir in the roasted zucchini, toss in the cumin, salt and pepper to taste.
6. Refresh with lemon juice and garnish with cilantro.
Serve warm.

Enjoy!

Cauliflower with Roasted Zucchini (Zaalouk Style)