Roasted Cauliflower With Sweet Chermoula and Yogurt

Name: Roasted Cauliflower With Sweet Chermoula and Yogurt
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, plus more for serving; 3 tablespoons honey; 3 garlic cloves, peeled and grated or smashed into a paste; 3 tablespoons lemon juice; 1 cup finely chopped cilantro; 3 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 teaspoon fine salt, or more to taste; 1 medium cauliflower, cut into florets (about 4 cups); 1 cup plain Greek yogurt, for serving; 1 tablespoon toasted sliced almonds, for serving; Handful of cilantro leaves, for serving

By Nargisse Benkabbou

Published Oct. 13, 2022

Roasted Cauliflower With Sweet Chermoula and Yogurt — Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Rating: 5(1,365)
Comments: Read comments

Chermoula is a common Moroccan marinade traditionally used to season dishes such as roasted vegetables and fish. This is a sweeter version of the sauce with extra lemon juice and honey to bring out the nuances of the herbs and spices. Serve this dish as a main with flatbread or as a side with roasted chicken or a grilled steak. Make a large batch of the sweet chermoula and keep it in the fridge for up to 3 days. You can use it to season roasted vegetables, cooked proteins and drizzle over salads or grain bowls.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

For the Sweet Chermoula

4tablespoons olive oil, plus more for serving
3tablespoons honey
3garlic cloves, peeled and grated or smashed into a paste
3tablespoons lemon juice
1cup finely chopped cilantro
3teaspoons sweet paprika
2teaspoons ground cumin
1teaspoon fine salt, or more to taste

For the Cauliflower

1medium cauliflower, cut into florets (about 4 cups)
1cup plain Greek yogurt, for serving
1tablespoon toasted sliced almonds, for serving
Handful of cilantro leaves, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the oven to 400 degrees.
Step 2
Make the sweet chermoula: To a large mixing bowl add the olive oil, honey, garlic, lemon juice, cilantro, paprika, cumin, salt and a tablespoon of water, and stir together until they are well combined.
Step 3
Add the cauliflower florets to the bowl and use your hands or two large spoons to mix them with the chermoula, making sure that each floret is properly coated. Set aside any leftover sweet chermoula for serving.
Step 4
Place the cauliflower florets on a parchment- or aluminum foil-lined or nonstick sheet pan. Transfer to the oven and roast for 25 to 35 minutes until the florets are tender and lightly charred.
Step 5
To serve, spread the yogurt on a large plate and arrange the cauliflower on top. Top with the remaining chermoula. Drizzle everything with olive oil, and scatter with cilantro leaves and sliced almonds.

Ratings

5 out of 5

1,365 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

H Leben2 years ago

A couple thoughts… I left out a lot of the honey because I often find things too sweet and saw lots of comments about that. That was a mistake.. without the honey the cumin was just wayyy too strong. I added a little honey afterwards and that really balanced it out! Also - I added browned butter w mint, sumac, and smoked paprika over the top - this kind of butter sauce often pairs w savory yogurt in Turkish dishes and it was soooo good!!! Used pistachios. I def recommend!!!!!

Katie2 years ago

Delicious! I doubled the chermoula (substituted basil for cilantro as I'm one of those people who really can't do cilantro) and added a head of broccoli in addition to the cauliflower. I put the yogurt in the same bowl as the chermoula to soak up some of the flavor, and I added a little smoked paprika, za'atar, and olive oil to the yogurt as well. Topped with roasted chickpeas and the almonds.

Patti K2 years ago

What would you recommend as a substitute for cilantro, for those of us who cannot abide it? Would flat leaf Italian parsley work here?

Pat McCrory2 days ago

Leave the florets pretty big (2in) and actually cut the florets. You don’t want a bunch of crumbs. I was mostly out ok paprika so I substituted sumac and it was fantastic. I did not use the foil or parchment because I find it doesn’t caramelize as well and I wanted the crunch. I followed one commenters idea and sprinkled paprika and cumin (and salt) to the yogurt. It was so good!

Jessica2 months ago

I followed the recipe as written, but reduced the honey to 2 Tbs. I liked it and would make again, but would use less olive oil, it was too oily.

Jessica2 months ago

Delicious!! I followed people's advice to double the spices and reduce the rice to one cup, and the whole family loved it. My only modifications were to substitute Almonds for the walnuts and to use a Baharat spice mix I already had mixed up, with cumin, coriander, cardamom, cloves, and cinnamon. Don't skip the sides of yogurt, mint, nuts and pomegranate seeds, they really make it special. Served with a side of roasted cauliflower with chermoula sauce.

Private comments are only visible to you.