Chermoula baked cauliflower

Chermoula baked cauliflower

By
From
Green Kitchen Travels
Serves
4

Chermoula is a marinade that is most commonly used as a seasoning for fish and meat in Morocco. It has an intense taste of fresh herbs, garlic, lemon and saffron and it seemed unfair to us that vegetarians often miss out on such a flavour-booster. Luise came up with the idea of rubbing it into a whole cauliflower head and baking until the cauliflower is all golden and crusty on the outside and soft and buttery on the inside. Here we have served it with a fresh and flavourful fattoush salad and some flatbreads (we like to eat the flatbreads alongside the fattoush rather than tearing them up and adding them to it, as is often done). A simple green salad instead would be sufficient alternative. — David

Ingredients

Quantity Ingredient
2 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried chilli flakes
1 teaspoon ground paprika
1 teaspoon ground ginger
or 1 teaspoon fresh ginger, grated
1/4 teaspoon ground saffron
1/2 teaspoon sea salt
1 small lemon, juiced
3 tablespoons cold-pressed olive oil
or 3 tablespoons coconut oil
or 3 tablespoons ghee
1 cauliflower

Method

  1. Mash the garlic cloves into small pieces with the back of a knife and remove the skin. Place in a bowl, along with the rest of the ingredients except the cauliflower. Stir to combine. Prepare the cauliflower by cutting off and discarding the green leaves and placing the white head in a baking dish. Pour the chermoula marinade over and rub it all over the cauliflower using your hands. Leave to marinate for at least 1 hour or up to 12 hours.
  2. Preheat the oven to 200°C. Bake the cauliflower for 30–40 minutes. The baking time depends on the oven and the size of the cauliflower. Check with a sharp knife to see if it is tender right through. Serve warm.

Fattoush salad

Ingredients

Quantity Ingredient
2 cucumbers, sliced
500g cherry tomatoes, halved
1 large handful radishes, thinly sliced
1 red onion, sliced
30g flat-leaf parsley, coarsely chopped
15g mint leaves, coarsely chopped
1 cos lettuce, torn in pieces

Dressing

Quantity Ingredient
60ml cold-pressed olive oil
60ml lemon juice
2 tablespoons ground sumac
1 tablespoon pomegranate molasses
or 1 tablespoon honey
2 garlic cloves, crushed
1 tablespoon apple cider vinegar

To serve

Quantity Ingredient
raw seed crackers
or flatbreads
plain yoghurt, optional

Method

  1. Put all the prepared vegetables and herbs in a large bowl. Whisk together the dressing ingredients, pour over the salad and toss it well.
  2. Serve with raw seed crackers or flatbreads and plain yoghurt.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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