Roast cauliflower with sweet chermoula

Roast cauliflower with sweet chermoula

Tags

Moroccan

Cook

Ingredients

  • 4 tbsp olive oil
  • 3 tbsp agave
  • 3 cloves garlic, grated
  • 1 lemon, zest and juice
  • 1 cup coriander, finely chopped
  • 3 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1 cauliflower, florets
  • 4 tbsp vegan butter
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • 1 cup yogurt
  • 1 tbsp toasted sliced almonds
  • Mint, finely chopped
  • Flatbreads

Steps

  1. Preheat the oven to 200°C and line a baking tray.
  2. In a large bowl add the olive oil, agave, garlic, lemon juice, coriander, paprika, cumin, salt and a tablespoon of water until well combined.
  3. Add the cauliflower to the bowl and mix until coated. Place the cauliflower on the tray and set aside any remaining marinade.
  4. Put the tray in the oven and roast for 25 to 35 minutes, flipping halfway. Cook until the cauliflower is tender and lightly charred.
  5. Meanwhile heat a small pan and add the butter. Let it full melt and begin to brown, stirring occasionally. Once browned reduce the heat to low.
  6. Add in the sumac and zest from half of the lemon. Season with salt to taste.
  7. To serve spread the yogurt on a plate and place the cauliflower on top. Drizzle with butter and scatter with mint, coriander and almonds.