• Roasted Cauliflower with Chermoula Sauce•

Serves 4 to 6

  • 1 head of cauliflower, cut into medium florets

  • 2 tablespoons grapeseed oil

  • 2 cups coarsely chopped fresh cilantro, plus more for garnish

  • 1 cup coarsely chopped fresh parsley, plus more for garnish

  • 2 garlic cloves, smashed

  • grated zest and juice of 1 lemon, plus grated zest for garnish

  • 1 1/2 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon fine sea salt

  • 1/4 cup extra-virgin olive oil


Directions

  1. Preheat the oven to 400°F.

  2. Toss the cauliflower and grapeseed oil on a sheet pan, using your hands to thoroughly rub the florets with oil. Roast until the cauliflower is golden brown and fork-tender, 10 to 15 minutes.

  3. To make chermoula sauce, place the remaining ingredients and 1/4 cup water in a small food processor and puree until mostly smooth, periodically scarping down the sides of the bowl. The sauce should be thick yet pourable from a spoon. If it’s too thick, blend in a bit more water.

  4. To serve, spoon the sauce over the bottom of a serving platter or 4 to 6 individual plates. Top with the cauliflower and garnish with parsley, cilantro and lemon zest.

Options

  1. Don’t stress about picking the steps off the cilantro. Just get the thick ones off the bottom and leave the thinner ones.

  2. For more flavor, mix ras el hanout or harissa spice mix with the cauliflower before roasting.

  3. You can roast the whole head of cauliflower and serve it over sauce family style. Coat the entire head with grapeseed oil, drizzling some into the inner crevices under and inside the head. Roast it in a cast-iron skillet until it is fork-tender in the center, blasting the cauliflower with the oil periodically as it cooks.

  4. The chermoula sauce tastes wonderful on grilled veggies, roasted winter squash, grilled fish, and roasted chicken.

  5. For those who hate cilantro, make the sauce entirely with parsley.