Moroccan · Mains
Roasted Cauliflower With Sweet Chermoula and Yogurt
Chermoula is a common Moroccan marinade traditionally used to season dishes such as roasted vegetables and fish. This is a sweeter version of the sauce with extra lemon juice and honey to bring out the nuances of the herbs and spices.
Ingredients
Serves 4- 4 tbspolive oil, plus more for serving
- 3 tbsphoney
- 3garlic cloves, peeled and grated or smashed into a paste
- 3 tbsplemon juice
- 1 cupfinely chopped cilantro
- 3 tspsweet paprika
- 2 tspground cumin
- 1 tspfine salt, or more to taste
- 1 mediumcauliflower, cut into florets
- 1 cupplain Greek yogurt, for serving
- 1 tbsptoasted sliced almonds, for serving
- of cilantro leaves, for serving
Method
- 01
Heat the oven to 400 degrees.
- 02
Make the sweet chermoula: To a large mixing bowl add the olive oil, honey, garlic, lemon juice, cilantro, paprika, cumin, salt and a tablespoon of water, and stir together until well combined.
- 03
Add the cauliflower florets to the bowl and use your hands or two large spoons to mix them with the chermoula, making sure that each floret is properly coated. Set aside any leftover sweet chermoula for serving.
- 04
Place the cauliflower florets on a parchment- or aluminum foil-lined or nonstick sheet pan. Transfer to the oven and roast for 25 to 35 minutes until the florets are tender and lightly charred.
- 05
To serve, spread the yogurt on a large plate and arrange the cauliflower on top. Top with the remaining chermoula. Drizzle everything with olive oil, and scatter with cilantro leaves and sliced almonds.