Cauliflower Florets - Chermoula & Meyer Lemon

Warmly spiced, aromatic, and deeply satisfying, this dish delivers a beautiful harmony of savory depth and vibrant brightness.

Ingredients

• 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 
• Williamson Extra Virgin Olive Oil - 1/4 cup for florets  ·  2/3 cup 

Instructions

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.

1. Preheat oven to 400 degrees.  
2. 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.   
3. Lay the florets out on a greased baking sheet and roast until dark brown and crisp, about 25 minutes.  
4. 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.
5. When done, toss cauliflower with about 1/4 cup Chermoula and serve warm.

Jenny's Tip: - This recipe will make about 50 bite-size pieces.

Overview ~ Roasted Chermoula Cauliflower Florets with Meyer Lemon

Golden roasted cauliflower meets the vibrant flavors of North Africa in this boldly seasoned dish. Tender cauliflower florets are tossed in fragrant chermoula—a lively blend of herbs, warm spices, garlic, and citrus—then roasted until caramelized at the edges. Bright Meyer lemon adds a delicate sweetness and gentle acidity, balancing the earthy richness of the cauliflower with a fresh, sunlit finish.