Moroccan · Salads & Sides
Roasted Cauliflower with Chermoula
Whole cauliflower florets are roasted until caramelised at the edges, then tossed with a bright, garlicky chermoula sauce, a modern Moroccan-inspired side that pairs the herb sauce's punch with the vegetable's natural sweetness.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil, plus more for roasting
- Large bunch coriander and parsley
- 3 garlic cloves
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon
- Salt
Method
- 1
Roast the cauliflower
Toss the cauliflower florets with olive oil and salt and roast at 220°C for 25–30 minutes until caramelised at the edges, turning once.
- 2
Make the chermoula
Blend the herbs, garlic, cumin, paprika, lemon juice, olive oil and salt into a thick sauce.
- 3
Toss
Toss the hot roasted cauliflower with the chermoula while still warm so it absorbs the flavours.
- 4
Serve
Serve warm or at room temperature.
Chef's tips
- Roast at high heat to get real caramelisation on the cauliflower rather than steaming it in its own moisture.
- Toss with the chermoula while the cauliflower is still hot for the best flavour absorption.
Frequently asked questions
Can I make the chermoula ahead?
Yes, it keeps well in the fridge for up to three days and can be made well in advance of roasting the cauliflower.