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. Serve this dish as a main with flatbread or as a side with roasted chicken or a grilled steak. Make a large batch of the sweet chermoula and keep it in the fridge for up to 3 days. You can use it to season roasted vegetables, cooked proteins and drizzle over salads or grain bowls.
- Serves: 4 persons
- 4tablespoons olive oil, plus more for serving
- 3tablespoons honey
- 3garlic cloves, peeled and grated or smashed into a paste
- 3tablespoons lemon juice
- 1cup finely chopped cilantro
- 3teaspoons sweet paprika
- 2teaspoons ground cumin
- 1teaspoon fine salt, or more to taste
- 1medium cauliflower, cut into florets (about 4 cups)
- 1cup plain Greek yogurt, for serving
- 1tablespoon toasted sliced almonds, for serving
- Handful of cilantro leaves, for serving
Step 1Heat the oven to 400 degrees.
Step 2Make 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 they are well combined.
Step 3Add 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.
Step 4Place 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.
Step 5To 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.