Moroccan Cauliflower With Spices

• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon ground coriander
• 2 tablespoons coriander leaves, finely chopped
• 200 g onions, sliced
• 1 1/4 kg cauliflower, broken into florets
• 150 ml water (or as necessary)
• 2 teaspoons plain flour (preferably unbleached organic)
• 1 teaspoon ginger, freshly grated
• 1/4 teaspoon ground cumin
• 2 -3 tablespoons lemon juice

1. Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
2. Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
3. Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).

extra virgin olive oil, ground coriander, coriander leaves, onions, cauliflower, water, flour, ginger, ground cumin, lemon juice

Taken from www.food.com/recipe/moroccan-cauliflower-with-spices-374651 (may not work)