Spicy Moroccan Cauliflower Dinner Inspired by Ruhama

Last week, I spotted some big beautiful cauliflowers at the neighborhood farmers market. They looked so fresh and vibrant that I couldn't resist bringing one home with me.

Zaalouk- Moroccan Eggplant Appetizer

Looking for an interesting dip? Perhaps something different? It's fun to try recipes from a variety of cultures such as this delicious Moroccan Zaalouk (pronounced Za'alouk)

With the holidays coming, I'm always on the look out for healthy low calorie ways to entertain.  I was originally introduced to this tasty moroccan recipe at a Moroccan friend's appetizer party a few years ago, and had totally forgotten about it!

It's made with eggplant and tomatoes, lemon juice, garlic and spices; cilantro and jalapeño are optional. After searching the Internet for Moroccan bloggers, I found that every Moroccan cook has his/her way of making this popular Moroccan appetizer.

Traditionally, zaalook, is smooth and creamy. Yet, there are those who prefer it a little chunky. I am one of "those".  

Roast or Cook the Eggplant? 

I've experimented with a variety of recipes that I found on some authentic Moroccan blogs. Some of which call for broiling or roasting the eggplant; others that call for cooking the eggplant in a saucepan. Personally, I like the way it tasted both ways.

However, I found the broiling (even in my air-fryer) messier, more time consuming, and it heated up my kitchen. Then I needed to remove skin from the eggplant, scoop it out, and chop it for the saucepan to finish cooking with the tomatoes. 

Therefore, I prefer cooking it on the stove top. 

The stove top method took about 20 minutes of prep including peeling and deseeding the tomatoes. 

Roasted eggplant need to be scooped out, chopped, and added to the saucepan 

Peeling and de-seeding the tomatoes

Ethnic cooking is delicious but can take a little effort. In this case, it is suggested that you peel off the skin and remove the seeds of the tomatoes before adding them to the saucepan to cook with the eggplant cubes, which is an extra step in the process.

I found a Youtube Video here that will teach you how to easily peel and de-seed the tomato!

Eggplant is very popular in Moroccan cooking and makes a tasty low calorie base for a dip. Eggplant is cholesterol-free, naturally low in fat, yet provides a nice amount of fiber. 

It is a good source of manganese which is a mineral that works together with calcium and Vitamin D to help support bone health. A deficiency of manganese may reduce bone mineral density (source).

Finally, I decided to add some Kalamata olives to my za'alouk. I think it gave it a little added texture and flavor. Serve with 

(GF ) crackers or crudités. 

If you are not a fan of eggplant, try one of my other Moroccan  recipes: Moroccan Quinoa, Moroccan Carrots, or Moroccan Chickpea Olive Salad, 

Recipe for Zaalouk 

Ingredients: 

4 cloves garlic, pressed 

2 tablespoons of water for sautéing garlic (see notes)

1 med/large eggplant, washed, peeled, and cubed

3 tomatoes, peeled and seeded and chopped

1/4 cup freshly squeezed lemon juice

1/4 cup of freshly chopped cilantro (or parsley if you dislike cilantro)

1/2 teaspoon of ground cumin 

Himalayan salt

Cracked pepper

1/4 cup of sliced Kalamata olives

*extra seasoning if needed (taste and decide-cumin, salt, garlic powder, pepper, lemon)

Directions: 

Add pressed garlic to a 3 qt. saucepan with 2 tablespoons of water. Cook slowly over a low heat for about 2 minutes, stirring. Add eggplant, tomato, lemon juice, cilantro, cumin, salt and pepper. Cook on a low heat until the eggplant and tomatoes cook down and are very soft. Using a spoon, stir and make into a chunky paste. Add the olives and extra seasoning if needed.

My Notes: 

1. I like to keep my recipes oil-free. If you prefer, sauté in olive oil instead of water.

2. The addition of olives is my idea and not traditional to this recipe. 

3. I also saw a recipe for Zaalouk last week on a blog that I enjoy called Cocoa and Lavender. The author recently published a post featuring Moroccan appetizers that included zaalouk. You can see his recipe and his other Moroccan appetizer recipes here . 

4. Keep this wonderful dip in mind for holiday entertaining. 

•    Can be made a day in advance before serving
•     Freeze (omit the olives) add them after defrosted
•     Defrost in refrigerator and pour off any extra liquid

5. If you try making the zaalouk and make adaptations to the recipe, please share in the comments. 

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                   Amazing Prayer for Israel:Sung so beautifully by a Cantor In a Florida, it brought tears to my eyes! Avenu Shabashamayim- means our father in heaven.
  

  
  
  

Waldorf Chickpea Salad With Honey Mustard Dressing

Do you like chickpeas? 

You will love my easy to make Waldorf chickpea salad.

 

This Waldorf Chickpea salad contains celery, parsley (or cilantro), apple chunks, finely grated carrot, cashews, raisins (or Craisins) and scallions dressed in a vegan "honey" mustard dressing.

Instant Pot Steamed Carrots- Moroccan Style

Steamed carrots made in the Instant Pot taste exceptionally good, especially when tossed in some Moroccan style herbs and spices before serving. Sometimes simple food is best. Carrots are delicious and healthy for you.

Steam them in the Instant Pot

I pressure cook sliced carrots for just 2 minutes in the Instant Pot and then quick release the steam so the carrots don't overcook and get mushy. (of course if you are familiar with the Instant Pot you know that you must allow time for the pot to "pre-heat" before it actually begins cooking- similarly to baking cookies in the oven- it needs to preheat- so it might add 10 minutes to the final time.

1. Steam the carrots

2. Make the dressing of lemon juice and herbs

3. Toss together 

4. Allow to sit and mingle unrefrigerated

Healthy Side Dish- Oil-free Version

It's a quick and easy side dish that is delicious and healthy and is perfect for any week night or even to serve to company. The aromatic flavors of the minced fresh garlic and the ground cumin are guarnateed to permeate the air bringing everyone to the kitchen to see what's cooking. 

In fact, when I was making this recipe, a contractor came by to fix something at our condo and upon walking in the front door he said, "wow- you are cooking something that smells really good."

Benefits of Ingredients

Carrots contain beta-carotene and vitamin A which are really good for the eyes (your mom may have told you that) as well as calcium and vitamin k for strong bones. In addition carrots provide essential fiber and antioxidants to help protect cell damage.

Garlic- Great for immune defense, is anti-inflammatory, good for the heart and circulatory system.

Cumin- High in antioxidants and provides iron

There are many ways to make Moroccan carrot salad. I've shared two recipes in the past. 

This recipe is a little different because this recipe is oil-free and much lower in calories. I also added chopped sweet red pepper and it made it in the Instant Pot. 

Ingredients: 

5 cups of sliced carrots 

4 fat pieces of garlic, minced

1 teaspoon of cumin powder (or more to taste)

1 cup of diced red sweet pepper

1/2 cup of chopped cilantro (or parsley if you prefer)

Juice of 2 lemons or limes, freshly squeezed

Salt and cracked pepper to taste 

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Optional: Hot pepper flakes to taste

Optional: 1/4 cup of olive oil

Directions:

Using an Instant Pot, place the steamer basket in the Instant Pot liner. Add 4 cups of water. Place sliced carrots into the steamer basket, secure the lid, set to pressure cook for 2 minutes. When done, release steam manually according to the manufacturers directions. When all steam in released, carefully remove the lid and remove the sliced steamed carrots and place into a large glass bowl. Mix with the remainder of ingredients, toss well and allow to marinate for 1 hour on the counter top covered.

Notes: 

1. This side dish tastes best at room temperature. Flavors will increase with time. 

2. This dish is gluten-free, oil-free, and vegan.

Sharing this post on Weekend Cooking at the Intrepid Reader and Baker where anyone can share a food related post.

Cocette's Moroccan Carrots

Moroccan spiced carrots are a tasty and popular side dish, but there are as many different recipes for these carrots as there are cooks. However one thing is almost always certain, Middle Eastern and North African recipes tend to favor savory and spicy flavors in their vegetables rather than sweet ingredients. 

Moroccan Chickpea and Olive Salad

Chickpea and olive salad is easy to make and absolutely delicious.
Moroccan recipes often include a fair amount of olives, and this dish is no exception.

This wonderful vegan salad can be made with green and or black olives, chickpeas, and cured lemon with lots of healthy herbs and spices.

Moroccan Appetizers at Casablanca Restaurant near Doylestown, Pa

We had delicious Moroccan appetizers and dinner that was gluten free at Casablanca restaurant in Warrington/Warminster Pennsylvania near Doylestown, Pa.
Casablanca is neatly tucked away off Route 611

We were looking for someplace different to celebrate my husband's big birthday! The grandkids are ages 2, 7, and 11. I wanted somewhere that was casual and the kids could move around a little, something a little exotic, and something that could accommodate both my vegetarian and gluten free needs. Casablanca seemed to be the perfect place.

Moroccan Cumin Chickpeas

I live in a very diverse area in a high rise with neighbors of all nationalities. Last night my friend Suzanne, who is originally from Morocco, invited a group of us for dinner to taste some of her authentic family recipes. Moroccan Cumin Chickpeas was one of her recipes which happens to be vegan and gluten free.

Butternut Squash with Moroccan Spices

                     

Butternut squash is available in supermarkets year round, making it a great vegetable to eat during any season.
Healthy food means healthy bodies..And butternut squash is a super food that is easy to make and plentiful.  I like to buy these hearty squashes at Trader Joes, where a good size squash is usually only $1.99 each. (Great deal).

This recipe is simple. All you will need to do is peel and cut up a butternut squash, slice an onion in half moons, roast them on a cookie sheet and then add the fragrant middle eastern spices.

Morocco is known for its spices, and I've chosen three spices whose flavors mingle beautifully. Cumin, cinnamon, and a little hot cayenne pepper make this a dish that is warming and delicious .

 This real food side dish is rich in both nutrients and flavor and free of GMOs .i just read an article that claimed that nearly 70 per cent of packaged foods contain GMOS (very scary since GMOS can cause real significant health concerns) Real unprocessed food is the best way to feed yourself and your family. Butternut squashes can be purchased at least 2 weeks in advance and stored until you are ready to use it.

The Spices in the recipe are loaded with antioxidants and vitamins that are so needed to boost the immune system during the cold and flu season. So there you have it--- spices add flavor to the recipe AND are natural immune boosters ! Good deal! Did I mention that butternut is high in beta carotene which is very good for your eyes , You can feel good serving and eating this delicious dish.

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Recipe Ingredients
One medium butternut squash , peeled, chopped or sliced ( use a sharp peeler)
One medium onion, sliced in half moons
1/8 cup of olive oil or olive oil spray
1 teaspoon ground cinnamon
1/2.teaspoon ground cumin
1/4 teaspoon ground cayenne

Directions
Preheat oven to 425 degrees
Place prepared squash and sliced onions in a large ziplock bag. Add the olive oil and shake until vegetables are well coated . Then place the vegetables on a parchment paper covered cookie sheet to
roast for about 25 minutes or until veggies are soft . Remove the veggies from oven , toss the veggies with the spices and enjoy this vegan and gluten free, healthy, and satisfying side dish .

I recently saw a great article called 5 Winter Superfoods on Natural Mothers Network and Butternut squash is one of them.

Will be shared on a few of the following blog carnivals  : blog carnivals

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roast the cup up squash and onions on a parchment covered cookie sheet

make sure your peeler is sharp and the peeling will be a 1-2-3 cinch