Nutrition Facts
Chermoula cauliflower
Amount Per Serving
Calories 251
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 246mg11%
Potassium 612mg17%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 21g23%
Protein 4g8%
Vitamin A 1396IU28%
Vitamin C 92mg112%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Chermoula cauliflower
Taking inspiration from Middle Eastern curries, this dish is sweet and colourful.
Servings: 4 as a sharing dish
Calories: 251kcal
Equipment
- Roasting pan
- Large bowl
- Whisk
Ingredients
- 1 large head of cauliflower trimmed and left whole
- Sea salt
For the chermoula sauce
- 3 garlic cloves crushed
- 4 tbsp olive oil
- 4 tbsp runny honey
- 1 tbsp ground toasted cumin seeds
- 1 tbsp smoked paprika
- ½ tsp ground black pepper
- 1 lemon finely grated zest
- 4 tbsp freshly squeezed lemon juice
- 30 g fresh coriander leaves chopped
- slivered almonds toasted, to garnish
- lettuce leaves on the side, to garnish
Method
- Preheat the oven to 200°C/Fan 180°C/Gas 6 and line a roasting pan with baking paper, making sure the baking comes up the side of the pan.
- To make the chermoula sauce, combine the garlic, olive oil, honey, ground cumin seeds, paprika, black pepper, lemon zest and a pinch of salt in a large bowl. Whisk in the lemon juice, then add about three-quarters of the coriander leaves.
- Place the cauliflower upside-down in the bowl and spoon over the chermoula sauce. Use your hands to rub the sauce all over the cauliflower, top and bottom, making sure it goes between the florets. Push any leftover sauce into the gap between the central core and florets on the bottom – you don’t want to lose any of that flavour.
- Transfer the cauliflower, right-side up, to the roasting pan. Pour over any sauce remaining in the bowl and cover with foil, pressing the foil around the cauliflower. Place in the oven and roast for 30 minutes.
- Uncover the pan and continue roasting for a further 25 minutes, or until it the cauliflower is tender and slightly charred. You should be able to slide a knife into the core easily. Sprinkle with the remaining coriander leaves, add the rest of the garnishes and serve.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 246mg | Potassium: 612mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1396IU | Vitamin C: 92mg | Calcium: 69mg | Iron: 3mg