1 Review

I upped the ginger significantly (maybe about 2.5 thumb-sized pieces of fresh root, put through a garlic press), added some garlic and a little bit of fresh nutmeg, and didn't mess around with the flour (the water either absorbed or evaporated away). It was delicious. One of my guests didn't even like cauliflower, and still ended up devouring it. The ginger and coriander made it so flavorful! This will become a staple side-dish in my kitchen.

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domestication in progress November 18, 2010
Moroccan Cauliflower With Spices