- 1 cauliflower
- 300ml cold water
- 1 teaspoon turmeric powder
- 7 garlic cloves
- 200ml olive oil
Remove the outer leaves and stem from the cauliflower. Take the white flower and blanch it as a whole for 10 minutes in 2 litres of lightly salted boiling water. Let it drain and place the cauliflower in a tagine.
In a bowl, stir 300ml of water, 1 tablespoon of olive oil and the turmeric powder together. Season to taste with salt and pepper. Pour the mixture over the cauliflower. Place the lid on the tagine and cook the cauliflower cook for around 1 hour over very low heat. Stir once during cooking Place the cauliflower on a serving platter.
Peel the garlic cloves and cut them into razor-thin slices. Heat 100ml of olive oil in a frying pan. Add the garlic slices as soon as the oil is hot and fry them quickly until gold brown, while shaking the pan. Remove the slices, season with salt and pepper and sprinkle them over the cauliflower; make sure that they are evenly distributed.