- Course: Antipasto/Mezze, Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 35 Times
In Morocco, zahlouk is the name for a chopped or mashed vegetable salad. It is most commonly associated with eggplant but can be applied to other vegetables as well. (In Tunisia, this kind of salad is called ajlouk.) Cauliflower can be too strong for some palates. Mashing it with charmoula seems to tame its aggressive, cabbagey nature. For contrast, I like to fold in some cubes of zucchini or green beans for color and cooked chickpeas for toothsome chewiness.
- 1 cauliflower (about 1 pound), cut into florets
- 4 cloves garlic
- 1 strip fresh lemon peel
- ½ cup charmoula thinned with lemon juice
- 1 or 2 small zucchini, parboiled and cut into ½-inch dice, or 1/8 pound green beans, parboiled and cut into ½-inch dice
- ½ cup cooked chickpeas
- A few oil-cured black olives, for garnish
Steam the cauliflower with the garlic and lemon peel in lightly salted water until very tender, about 8 minutes. Place the cauliflower and garlic in a large bowl and mash coarsely. Stir in the charmoula dressing. Alternatively, steam the cauliflower and garlic and transfer to a sauté pan. Add the dressing and sauté and mash in the pan.
Fold the zucchini or green beans and the chickpeas into the cauliflower. Place in a serving dish and garnish with olives. Serve immediately.
© 2008 Joyce Goldstein
Nutritional information does not include charmoula. For nutritional information on charmoula, please follow the link above.