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Zaalouk of cauliflower with chermoula is a cooked Moroccan salad that's usually served chilled or at room temperature. The cauliflower may be served finely or coarsely mashed, or as small florets smothered in chermoula.
The cauliflower salad is also called m'derbel of cauliflower because of the method used in the second part of the cooking. The method involves stirring, folding and turning the cauliflower mixture until it resembles a lumpy or coarse paste. Only a few Moroccan cities include this recipe as part of their traditional cooking.
Cauliflower Zaalouk Is a Versatile Recipe
Cauliflower zaalouk is prepared in much the same manner as other cooked salads seasoned with chermoula. Carrots with Chermoula and Zaalouk of Cabbage are examples; the choice of vegetable is the only major variable. Feel free to spice it up to your liking. Some like these salads moderately hot and other prefer them easy on the tongue. You can follow the same logic with the lemon (or vinegar).
Make this salad ahead and allow it to cool before adding lemon and extra olive oil.
