Moroccan Cauliflower

The deep red color of paprika seeps into the cauliflower, which is kept whole, making for a beautiful presentation.  The cumin and cinnamon add wonderful flavor to this vegetable side dish.

1 med. head cauliflower                                                                     1 tsp. paprika

1 tsp. gr. Cumin                                                                                    1/8 tsp. ground cinnamon

¼ c. extra-virgin olive oil                                                                    2 Tbsp. freshly squeezed lemon juice

2 cloves garlic, minced                                                                       1 tsp. salt

1 tsp. freshly ground pepper                                                              1/3 c. chopped flat-leaf parsley

Trim stalk of cauliflower to the base, keeping the pretty green leaves intact.  Set in a large pot with half an inch of water in it.  Cover, set over medium heat, and bring to a simmer.  Steam until tender, 10 to 12 min.  Mean while, in small sauté pan over medium-low heat, lightly toast paprika, cumin, and cinnamon for 2 to 4 min, until fragrant.  Remove from heat and whisk in oil, juice, garlic, salt, and pepper.  Transfer cauliflower to platter and pour spiced oil over the top.  Sprinkle with parsley and serve. Serves 4 to 6.

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