Marinated cauliflower is underrated. Most people roast it, which is fine, but steaming and then marinating gives you something lighter and more tart that holds up well as a side for grilled meats or as part of a mezze spread. Graines à roussir is a North African spice blend with a slightly musky, warm character that works well with preserved lemon’s sharp salt. If you can’t find it, a small amount of fenugreek and black mustard seed gets you close enough. An hour in the refrigerator is the minimum; overnight is better.
How to Make Marinated Cauliflower with Graines à Roussir and Preserved Lemons
Steam, don’t boil
Boiling cauliflower waterloggs it and dilutes its flavor before the marinade even gets involved. Ten minutes of steaming keeps the florets intact and gives the dressing something to actually cling to.
Use the preserved lemon rind, not the flesh
The flesh is too soft and turns bitter after marinating. Scrape it out, rinse the rind, and chop that. The rind carries the concentrated flavor you want without turning the whole dish sour. 
Marinated Cauliflower with Graines
Ingredients
- Cauliflower - small flowers 3 cups cooked for 10 min
- 1/4 cup of green olives (about 10), finely chopped
- 3 garlic cloves, minced
- 3 tablespoon of olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon of apple cider vinegar
- 1 preserved lemon, chopped
- 1 tablespoon of chopped fresh coriander leaves
- 1/2 teaspoon of powdered graines a roussir
- Salt & pepper to taste
Instructions
- Prep the cauliflower and keep only the florets. Measure about 3 cups of florets, steam them for 10 minutes.
- Mix all the other ingredients in a big salad bowl and then mix in your steamed cauliflower.
- Leave in the fridge for at least 1 hour.
Frequently Asked Questions
What is graines à roussir?
Graines à roussir is a French spice blend used in Creole and Mauritian cooking, typically containing mustard seeds, fenugreek, cumin, and coriander. It is used to flavor oil at the start of cooking.
Where can I find preserved lemons?
Most Middle Eastern or North African grocery stores carry them. You can also find them online or make your own by salting lemon quarters and leaving them to cure for several weeks.
Can I substitute preserved lemons with fresh lemon?
Fresh lemon juice is not a direct substitute since preserved lemons add a fermented, salty depth. Use a small amount of lemon zest plus a pinch of salt as a closer approximation.
How long should I marinate the cauliflower?
At least 30 minutes at room temperature, or up to overnight in the fridge. Longer marinating produces a more deeply flavored result.
Is this dish served warm or cold?
It works both ways. Serve warm as a side dish or at room temperature as part of a mezze spread or salad.
