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Middle Eastern Cauliflower with Fresh Cilantro

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Middle Eastern Cauliflower with Fresh Cilantro

 

1 head cauliflower, cut into flowerets

1/4 cup olive oil

6 scallions, thinly sliced

3 garlic cloves, minced

1 serrano chili, seeded and minced

1/2 cup fresh cilantro leaves

1 tsp. harissa or 3/4 tsp. paprika + 1/4 tsp. cayenne

salt, pepper, and lemon slices for garnish

 

Cook cauliflower in salted water 6 to 7 minutes. Drain

well. Heat oil in a pan on med-hi, add cauliflower,

garlic and chili and stir-fry 2 to 3 minutes, being

careful not to burn. Add scallions, cilantro, and

harissa, stir well, then season with salt and pepper

to taste. Serve with sliced lemon for garnish. Serves 4.

 

 

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