Moroccan chermoula roasted cauliflower

Contributed by

Aicha Avison

In Morocco we love our chermoula. We use it in most of the tagines whether we cook meat or fish, and of course it goes divinely with vegetables too. I used honey with the cauliflower to give it a sweet kick that goes very well with its hearty taste. You can replace the honey with maple syrup if you are Vegan.

Moroccan chermoula roasted cauliflower

This is a superb way to eat cauliflower, well marinated in chermoula, which is a Moroccan sauce made of lemon juice, fresh coriander, olive oil and spices . It gives a nice flavour to boring vegetables.
Servings 2
Prep Time 10 mins
Cook Time 25 mins


  • 2 small Cauliflower
  • 1 handful Fresh coriander
  • 1 medium Lemon
  • 2 tbs Honey
  • 3 clove Garlic
  • 4 tbs Olive oil
  • 3 tbs Cold water
  • 3 tsp Paprika
  • 2 tsp Cumin
  • 1 tsp Salt


  • Preheat the oven 180.
  • Clean the cauliflower and set aside.
  • Chop the coriander and the garlic.
  • Squeeze the lemon.
  • In a food processor, add the coriander, garlic, lemon juice, all the rest of the spices, olive oil and water.
  • Blend for few seconds until you obtain a smooth sauce.
  • Put the cauliflower in a baking tray, then pour the sauce on the top.
  • Cover the cauliflower with foil and bake for 25 to 30 minutes.
  • Remove the foil for the last 5 minutes.
  • Serve your cauliflower with a fresh salad.
Course: lunch
Cuisine: African

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