Roasted Cauliflower With Sweet Chermoula and Yogurt
Published Oct. 13, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil, plus more for serving
- 3tablespoons honey
- 3garlic cloves, peeled and grated or smashed into a paste
- 3tablespoons lemon juice
- 1cup finely chopped cilantro
- 3teaspoons sweet paprika
- 2teaspoons ground cumin
- 1teaspoon fine salt, or more to taste
- 1medium cauliflower, cut into florets (about 4 cups)
- 1cup plain Greek yogurt, for serving
- 1tablespoon toasted sliced almonds, for serving
- Handful of cilantro leaves, for serving
For the Sweet Chermoula
For the Cauliflower
Nutritional analysis per serving (4 servings)
295 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 9 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Make the sweet chermoula: To a large mixing bowl add the olive oil, honey, garlic, lemon juice, cilantro, paprika, cumin, salt and a tablespoon of water, and stir together until they are well combined.
- Step 3
Add the cauliflower florets to the bowl and use your hands or two large spoons to mix them with the chermoula, making sure that each floret is properly coated. Set aside any leftover sweet chermoula for serving.
- Step 4
Place the cauliflower florets on a parchment- or aluminum foil-lined or nonstick sheet pan. Transfer to the oven and roast for 25 to 35 minutes until the florets are tender and lightly charred.
- Step 5
To serve, spread the yogurt on a large plate and arrange the cauliflower on top. Top with the remaining chermoula. Drizzle everything with olive oil, and scatter with cilantro leaves and sliced almonds.
Private Notes
Comments
A couple thoughts… I left out a lot of the honey because I often find things too sweet and saw lots of comments about that. That was a mistake.. without the honey the cumin was just wayyy too strong. I added a little honey afterwards and that really balanced it out! Also - I added browned butter w mint, sumac, and smoked paprika over the top - this kind of butter sauce often pairs w savory yogurt in Turkish dishes and it was soooo good!!! Used pistachios. I def recommend!!!!!
Delicious! I doubled the chermoula (substituted basil for cilantro as I'm one of those people who really can't do cilantro) and added a head of broccoli in addition to the cauliflower. I put the yogurt in the same bowl as the chermoula to soak up some of the flavor, and I added a little smoked paprika, za'atar, and olive oil to the yogurt as well. Topped with roasted chickpeas and the almonds.
What would you recommend as a substitute for cilantro, for those of us who cannot abide it? Would flat leaf Italian parsley work here?
Add lemon juice tasting as you go as lemons are more sour than others. Flat leaf parsley is a good coriander /cilantro substitute.
I followed recipe to a T except I didn’t add the tablespoon of water. It was a HIT at our community dinner; one excellent cook said she couldn’t even taste the sweetness of the honey. That tells me that the amount of honey in the recipe does a perfect job of balancing the other flavors. Make sure to cut the florets into smaller pieces both for easy eating and to ensure more of the delicious chermoula surrounds each piece. This is one of those recipes that are very warm and full of flavor, but without the heat that seems to be in so many recipes these days. I will definitely make again.
Love this! I added some chickpeas sautéed with olive oil and smoked paprika and some crisped up halloumi on top, served with homemade flatbread dusted with za’atar.