Chermoula roast cauliflower, by Tom

Too much cauliflower? No such thing! You could eat a couple at one sitting with this delicious Moroccan mash-up. The spice mix is similar to those used traditionally with meat or fish, but it’s so delicious (and vegan!) with cauliflower.


2  cloves (or more) garlic
2tsp cumin
2tsp coriander
1tsp turmeric
1tsp (or more) chilli powder or paprika
1tsp ground or fresh ginger
1/2 tsp salt
Juice of 1 lemon
3tbsp rapeseed/olive/coconut oil
1 cauliflower



Step 1: Slice your cauliflower into approximately 2cm rounds. It will probably fall apart a bit but this doesn’t really matter.
Step 2: Take all the other ingredients and chop, mix and or blitz them into a thin paste.
Step 3: Use clean hands to spread the paste into as much of the cauliflower slices as you can, top and bottom. Do the same with any broken bits and ensure a good coverage.
Step 4: Roast in a 200C oven for 20-30 minutes until the cauli is just beginning to blacken on the edges and corners.

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