Moroccan flavours make this roast cauliflower recipe pop with taste. Because of the roasting and that fact that it is super flavourful but not spicy it has wide appeal for the whole family.
The BEST ever cauliflower recipe? Possibly.
You should definitely try it.
It’s made with flavours of Morocco and it is ideal for when you are roasting something else at 450F for 20 minutes.
You can adapt it to use what you have on hand, with a foundation of oil, salt & pepper.
It is naturally sweet, earthy, and tart and I have used some value-added ingredients for major antioxidant goodness, and help with insulin sensitivity and heart health.
Barberries can potentially help with blood sugar, gut health, heart health, overall antioxidant status and health. Check a Persian market near you! In the lower mainland/Vancouver try Ayoub’s dried Fruit & Nuts ($$$) or Persia Market ($).
I like to carve a head of cauliflower into medium-small florets, then throw them into a mixing bowl …
I toss them with some olive oil, salt and pepper and then shake on ground cumin, some sumac, ground allspice and coriander.
I then put it on a baking tray, and pop the tray in the oven to roast. Throw in a preheated 450 degree oven, and remove when the florets are tender, and before the slight signs of char appearing on the edges spread too far.
While they roast I place dried barberries, dried cranberries, chopped fresh cilantro and lemon juice in the oily salty bowl. When the cauliflower comes out of the oven I put it back in the bowl and toss it with the lemon soaked berries and fresh herbs.
You don’t need to do exactly that, but I do recommend that you throw them back into that bowl you used before and toss them with something sour and bright (I use lemon juice and dried barberries) and something sweet (I use dried cranberries) and something fresh (I use cilantro). Garnish with lemon zest if you have it (and if your lemon is organic).
Sumac has a smokiness and notes of lemon zest that I find very complimentary to this dish, but if you do not have it, no fear.
If you use cumin and finish with lemon juice you’ll get a similar flavour. I like this dish made with extra virgin olive oil, camelina oil or sacha inchi oil, too.
If you like cilantro, use lots. If you want to use it up while it is fresh, go ahead right now.
Mo’ROCKIN CAULIFLOWER RECIPE
WHAT TO COLLECT
I used about 4 cups of cauli, but you can scale it up or down.
- Cauliflower – one head, cored
- Olive oil, or a healthy liquid oil good for roasting – about 3 tablespoons
- Ground cumin – about 1/2 teaspoon
- Pepper, black or white – about 1/4 teaspoon
- Salt, preferably fine, medium is okay – about 1/4 teaspoon
- 1/4 teaspoon ground allspice, optional
- 1/4 teaspoon ground coriander seed, optional
- 1/2 teaspoon sumac, optional
- Lemon juice – about 3 tablespoons
- Fresh cilantro – about 1/4 cup, washed and finely chopped, optional
- Barberries, and /or Dried cranberries, and/or Raisins
WHAT TO DO
- Preheat oven to 450°F.
- Core the cauli and cut into bite sized florets of a similar size. Compost the core or save to feed your furry friends.
- In a large bowl, drizzle cauliflower florets with oil, then sprinkle with cumin, sumac, coriander and allspice, if using, and salt, and black pepper. Toss well.
- Pour cauliflower onto a baking sheet (I used a rimmed pan lined with parchment paper) and bake for 18 to 20 minutes or until cauliflower is very tender.
- Meanwhile put lemon juice, chopped cilantro and dried fruit in the bowl you used before and let the dried fruit rehydrate in the lemon juice.
- Now put the roast cauliflower back into that bowl.
- Toss everything gently and serve in a clean new bowl (aren’t you fancy!), or in the same bowl if you are feeling lazy, or on a plate with something else you roasted (fish is often good at 450 for 20 minutes, as well).
Yummy! I always want to eat it all, but it is enough for 4 people.