Submitted by: Steven from 37 Cooks,
Yield: Serves 6 to 8 as a side.
Break the cauliflower up into medium-sized florets. In a large pot boil the florets in salted water for 10 to 15 minutes, or until tender enough to mash. Drain, return to the pot, and mash the cauliflower with a vegetable masher. Set aside.
While the cauliflower is boiling, cook the tomatoes with 1/4 cup olive oil in a skillet over medium heat for about 10 minutes, until a sauce starts to form and the tomatoes are very soft. Mash the tomatoes with a vegetable masher and add the garlic, cooking for another minute or two until the garlic is fragrant.
Transfer the tomatoes and garlic to the pot with the mashed cauliflower. Add the remaining 1/4 cup olive oil, half of the chopped parsley, the spices and preserved lemon. Stir to mix, and cook for 15 to 20 minutes over medium-low heat, stirring occasionally, and mashing the vegetables each time you stir, until all the liquid is absorbed. If the mash dries out excessively and starts to stick, add a little chicken stock or water to moisten it.
When all the liquid is absorbed, taste for salt and stir in the remaining parsley. Serve on a platter or bowl for scooping. Garnish with additional olive oil drizzled on top, kalamata olives and slivers of preserved lemon rind.