Moroccan Cauliflower

I love Paula Wolfert's new book "The Food of Morocco".  The photos are very reminiscent of place, and I am looking forward to doing more of the food.

This is a modification of her recipe so that the whoel thing can be done roasted rather than on the stove top.


1/4 cup extra virgin olive oil
1 cauliflower, divided into florets
2 tsp. sugar
1/2 can diced tomatoes
2 tsp. paprika
1 1/2 tsp. cumin seeds--crushed with pestle
1 tsp. kosher salt
4 garlic cloves, minced
2 tbsp. chopped parsley
1 tsp. preserved lemons, minced
1/4 cup olives, pitted and chopped small

Toss everything but the parseley in a roasting pan (olive oil last), roast in 400 degree oven for 20-30 minutes, depending on how carmelized you want the cauliflower to be and serve.