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.

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 
• 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.

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.