Cauliflower

By mm_food4me

Ingredients

• 2 tablespoons olive oil
• 3/4 lb (350 g) cauliflower, chopped into small pieces
• 1 medium onion, diced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons water
• 1 large clove garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh parsley leaves (for garnish)
• Fried eggs, for serving (optional)

Preparation

Step 1

Our wait staff wore what Mike told me was traditional Syrian attire; they were all male, but quite diverse despite that, saying they were from Palestine, Egypt, and a few other places that escape my memory now. And friendly. They were so friendly. Mike chatted with them in Arabic, talking and laughing, especially with our main waiter – who, like Mike’s father, is from Palestine – for a good long while.

So, what does this Cauliflower Hash have to do with Syria or with that experience? Not much, save one thing. Like the cuisine of Syria that I have grown so fond of, this meal is a celebration of a few simple, unadorned flavors that shine brilliantly when they’re combined. This meal isn’t fancy or pretentious; it’s nourishing, delicious comfort food, or what I like to call Syrian-style comfort food. Add a fried or poached egg on top and it’s a full meal that doesn’t get any better.

Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.

Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.

Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.

Stir in the lemon juice and cook until evaporated, about 30 seconds.

Serve with the parsley sprinkled on top, and add a fried egg if you like.

i absolutely love cauliflower hash and sometimes I add a dash of cumin :) I would love to see pictures of food from that place

It makes me tearful reading this. And i concur about how different the experience that I had, as compared to what is happening now. I hope you enjoy Kuwait, and show us more glimpses of new life here on the blog!

Beautiful story Faith…very typical of people of the Middle East and is something that the world needs to know. Media distorts so many things and we rarely hear about the goodness of the people in the Middle East. I remember watching a story on TV about a man who travelled around the world without spending any money and he said the easiest place to live in was the Middle East b/c of their kindness. May Allah ease the suffering of the people in Egypt and Syria. By the way the hash looks wonderful…will try soon!

Magical story. I just contributed money to a Syrian relief fund, and honestly, it is hard for me because my only source of income is Disability. You gave me such a beautiful sense of the people and the culture, and I know that future contributions will be based less in a sense of duty and more from a place of gratitude and appreciation. I know I sound like a sap saying this, but thank you for helping me be less greedy.

Larry, I make this dish at least once every other week (it’s a family favorite) and I’ve never had 2 teaspoons of lemon juice make this dish bitter; it just brightens up the flavor and makes all the other flavors going on in the dish pop. But I do have a couple tips…I always use fresh lemon juice (never the stuff from a bottle), so if you used lemon juice from concentrate I would highly recommend trying it again with fresh juice. Also, like the recipe says, be sure to let the lemon juice evaporate off before removing it from the heat. I hope this helps and thanks for trying this dish!

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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