Roasted Chermoula Cauliflower Florets with Meyer Lemon
Chermoula is a North African spice blend which gives food a spicy Moroccan flavor. Here, with Cauliflower it becomes a great tapas style dish to share and enjoy.
- heads cauliflower, cut or broken into one or two inch florets · 2
- Herbie's Chermoula Sauce Mix · 1/2 cup
- kosher salt · 1 tablespoon
- Lemon juice (Meyer lemons) · 1/2 cup
- extra virgin olive oil (1/4 cup for florets) · 2/3 cup
A floret is the tight, branched clusters of flower buds that together form a head of cauliflower. Here we need to cut or break the cauliflower into one or two inch florets.
Preheat oven to 400 degrees.
In a large bowl, toss cauliflower florets with about 1/4 cup of olive oil. Sprinkle generously with salt (at least one tablespoon) and toss again to ensure their tops have received the oil and salt.
Lay the florets out on a greased baking sheet and roast until dark brown and crisp, about 25 minutes.
Meanwhile add the Chermoula mix to the remaining olive oil in a small food processor and process until ground to a paste. Place it in a small container and stir in the lemon juice.
When done, toss cauliflower with about 1/4 cup Chermoula and serve warm.
NOTE: This recipe will make about 50 bite-size pieces.