Moroccan Spiced Roast Cauliflower
Years ago, my excursion into an underground marketplace in Morocco unearthed cylindrical mounds of colorful spices with pungent smells. That vision has stayed with me through the years of the glories of well-blended spices and how to bring them into everyday ordinary meals. Roasting sweetens cauliflower slightly and creates flavorful browned crumbs. These two experiences bring together this flavorful side dish or, if you wish, main dish.
Through the years I have saved spice containers and bought bulk spices in small quantities, as witnessed here.
4 servings
INGREDIENTS:
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
⅛ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
1 teaspoon cumin seeds
½ teaspoon kosher salt
6 to 8 cloves garlic, peeled, smashed
1 small head cauliflower
2 tablespoons extra virgin olive oil or more
1 tablespoon lemon juice
¼ cup goat cheese
2 tablespoons flat-leaf parsley, chopped
2 tablespoons mint leaves, chopped
DIRECTIONS:
Preheat oven to 425°F.
Mix the ginger, cinnamon, turmeric, coriander, cayenne, black pepper, cumin seeds, and salt in a small bowl.
Slice the cauliflower lengthwise into one-half-inch slices, including the core.
Place the cauliflower with cauliflower crumbs (left on the cutting board) and garlic on a Silpat or parchment paper-lined sheet pan. Drizzle with half of the olive oil and half of the spice mixture. Flip the cauliflower over, drizzle with the remaining olive oil or more, and spice the mixture.
Roast in the oven for twenty-five minutes, flip, and roast for another ten minutes.
Remove from the oven and transfer to a large serving platter. Drizzle with lemon juice. Top with goat cheese, parsley, and mint. Add another drizzle of extra virgin olive oil if desired.
Moroccan Spiced Roast Cauliflower
Ingredients
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon cumin seeds
- ½ teaspoon kosher salt
- 6 to 8 cloves garlic, peeled, smashed
- 1 small head cauliflower
- 2 tablespoons extra virgin olive oil or more
- 1 tablespoon lemon juice
- ¼ cup goat cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons mint leaves, chopped
Instructions
- Preheat oven to 425°F.
- Mix the ginger, cinnamon, turmeric, coriander, cayenne, black pepper, cumin seeds, and salt in a small bowl.
- Slice the cauliflower lengthwise into one-half-inch slices, including the core.
- Place the cauliflower with cauliflower crumbs (left on the cutting board) and garlic on a Silpat or parchment paper-lined sheet pan. Drizzle with half of the olive oil and half of the spice mixture. Flip the cauliflower over, drizzle with the remaining olive oil or more, and spice the mixture.
- Roast in the oven for twenty-five minutes, flip, and roast for another ten minutes.
- Remove from the oven and transfer to a large serving platter. Drizzle with lemon juice. Top with goat cheese, parsley, and mint. Add another drizzle of extra virgin olive oil if desired.
Nutrition Facts
Calories
132Fat (grams)
10 gSat. Fat (grams)
3 gCarbs (grams)
7 gFiber (grams)
2 gNet carbs
5 gSugar (grams)
2 gProtein (grams)
5 gSodium (milligrams)
221 mgCholesterol (grams)
7 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.