MOROCCAN SPICED ROASTED CAULIFLOWER
This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...
Provided by Vickie Parks
Categories Vegetables
Time 58m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F.
- 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
- 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
- 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
- 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
- 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.
MOROCCAN CAULIFLOWER AND PUMPKIN COUSCOUS SALAD
Israeli couscous and roasted vegetables come together in this Moroccan cauliflower and pumpkin couscous salad which is sure to be a crowd pleaser. A dollop of yoghurt dressing on top and you are good to go. Packs well for lunch the next day and can easily be prepared ahead of time for a delicious salad without the fuss.
Provided by Donna
Categories Salad
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C (395F) and line a baking tray with baking paper. Put the diced pumpkin and the cauliflower florets on the tray, drizzle with 2tsp of the olive oil, Moroccan seasoning, salt and pepper and toss to combine. Pop into the oven and roast, turning occasionally for about 20 minutes, or until the pumpkin and cauliflower have a nice golden color to them.
- Place the arugula on a large serving plate or salad bowl and pop to the side until ready.
- While the veggies are roasting cook the couscous in a large saucepan of boiling water for around 8 minutes, or until tender to the touch. Once cooked, rinse under cold water, drain well and place into a large bowl with 1 tsp of olive oil and toss to combine.
- Once cooked, add the pumpkin and cauliflower to the couscous mixture in the bowl with the pumpkin seeds, sunflower seeds, almonds, fetta and lemon juice. Toss to combine and then layer on top of the arugula (rocket) on the serving plate.
- Mix the lemon zest through the Greek yoghurt. Drizzle the yoghurt mixture over the salad and then sprinkle the cilantro sprigs over the top. Serve and enjoy.
Nutrition Facts : Calories 318 kcal, Carbohydrate 36 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MOROCCAN HARISSA ROAST CAULIFLOWER
Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
- Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
MOROCCAN CAULIFLOWER WITH SPICES
An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.
Provided by Baz231
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
- Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
- Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).
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- Combine 2 tbsp harissa paste with 2 tbsp olive oil. Break cauliflower into florets and toss with harissa/oil mixture and pepper.
- Bake in oven on a foil-lined baking dish for 30 minutes, flipping once. Remove from oven, mix with remaining harissa paste, and place back in oven for another 10 minutes until crispy and partially charred.
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- In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 10 minutes, until caramelized and charred in some spots.
- Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. oil, 1/4 tsp. salt, tahini, honey, lemon juice, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
- Transfer baked cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and garnish with fresh parsley, if desired
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- Cut away the leaves and most of the core (cut stem flush with the bottom of the head to allow it to site steadily), leaving the cauliflower head intact.
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