You know the story; mother-in-law cooked it first, I copied – adding a bit of extra spice and here it is: Algerian fried cauliflower.
Cauliflower Gratin / Gratin de chou-fleur. A creamy, cheesy, with a hint of spice white béchamel sauce, covers florets of in-season boiled cauliflower. Topped with more cheese and baked until golden.
Selq bel Bayd an iron and protein rich brunch or side dish for two…
Braised Kabouya – Pumpkin / Butternut Squash. A quick & easy side dish, flavoured simply with garlic and dried red chilli.