-
15
minPrep Time -
40
minCook Time -
55
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This vibrant dish, Roasted Cauliflower with Chermoula, brings the fragrant flavors of North African cuisine right to your dining table. The preparation couples a heady mix of herbs, spices, and the juiciness of roasted cauliflower to craft a dish that not only pleases the palate but also nourishes the body. Chermoula, a pivotal component, marries coriander, cumin, and a kick of chili to introduce a complexity of flavors that’s beautifully soaked up by the florets. Beyond its taste, this recipe stands as a celebration of vegan and Dairy-Free cooking, showcasing how mindful ingredients can culminate in a hearty and delightful feast. Ideal for a variety of occasions, from a simple family dinner to a more grandiose gathering, it promises to be a versatile addition to your culinary repertoire.
Ingredients
- 1 large cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- For the Chermoula:
- 2 garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 cup olive oil
- Juice of 1 lemon
Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil and salt.
- Spread the florets in a single layer on a baking sheet and roast for 20-25 minutes until tender and golden brown.
- While the cauliflower is roasting, prepare the chermoula by combining garlic, cilantro, parsley, cumin, coriander, chili powder, olive oil, and lemon juice in a food processor. Process until smooth.
- Once the cauliflower is done, transfer to a serving dish and drizzle with the chermoula.
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