Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
Region: Arab Levant, Lebanon
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy

This is a Lebanese meze that, with addition of cooked lamb, can be turned into a main dish. It can be served warm, hot, or at room temperature and is quite nice at any time of the year although traditionally cauliflower was always a winter vegetable.  the Lebanese love using kuzbara, that is coriander leaf or cilantro, on a variety of foods.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 20 minutes

1 cup extra-virgin olive oil

1 large cauliflower (about 1 3/4 pounds), trimmed and separated into florets

1 bunch fresh cilantro (coriander), chopped

4 large garlic cloves

1 teaspoon salt

Freshly ground black pepper to taste

1 1/2 cups water and more as needed

Juice from 1 lemon

1. In a large flameproof casserole, heat the olive oil over medium heat then cook, turning, the cauliflower florets until golden, about 5 minutes. Remove with a slotted spoon or skimmer and drain on a paper towel-lined platter.

2. In a mortar, pound the garlic with the salt until mushy and then mix with the cilantro. Return the cauliflower to the casserole with the cilantro mixture and 1 1/2 cups water and cook, stirring and adding increments of water as needed, until very tender, about 10 minutes. There should be no water left in the casserole. Sprinkle with pepper and lemon juice and serve hot or warm.

Variation: 

Note: 

Posted: 04/01/2014