This Moroccan Pudding leans on honey and apricot to do the heavy lifting. We steam the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the preserved lemons and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
Weeknight-friendly Chickpea Mash with the harissa we come back to again and again. Big flavour,...
Moroccan The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper glaze, and a...
Moroccan Weeknight-friendly Salmon Broth with the cumin and coriander we come back to again and again....
Moroccan The kind of Moroccan plate you make on repeat. honey and apricot, a proper glaze, and a finish...