Whole Roasted Cauliflower with Moroccan Spices has an aromatic and alluring scent as it marinates. The secret is the special Tandoori spice mix that can include up to 30 different spices in the mixture. I had not roasted a whole cauliflower before trying this recipe. It turned out great and the flavors were really a pleasant surprise. You have to try this recipe, I know you will love it. This also makes a beautiful side dish that is beautiful on your dinner table. A great dish to serve when hosting vegetarians for dinner.
I served this cauliflower dish with Roasted Pork Loin with Garlic, Rosemary, and Yukon Gold Potatoes.
This delicious Roasted Whole Cauliflower recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 whole head of cauliflower (about 3 pounds)
- 4 cloves of fresh garlic, rough chop
- 1 tablespoon fresh ginger root, grated
- 1 tablespoon of Raz el Hanout - Start out with 1/2 tablespoon if you are not familiar with Moroccean spices and add to taste as you mix it up.*
- Juice of one freshly-squeezed lemon
- 1 teaspoon coarse salt or sea salt
- 1/2 cup thick Greek yogurt
- Lemon slices and fresh cilantro (for garnish)
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.
In your food processor, add garlic and ginger and grind to a paste. Add the Raz el Hanout Moroccan Spice, salt, and yogurt. Process, adding the lemon juice a little at a time. You want the marinade to be thick enough to adhere to the cauliflower, add yogurt and mix.
Place cauliflower in a large bowl, and spread the prepared marinade on all surfaces. Marinate in refrigerator for several hours.
Preheat oven to 400 degrees F.
When ready to bake, place the marinated cauliflower on a baking sheet lined with non-stick aluminum foil. Bake approximately 45 to 60 minutes (cooking time will vary according to the size of the cauliflower). After 45 minutes, check the cauliflower with a sharp knife, to make sure it is done. You want it cooked, but still holding together. If you prefer your cauliflower a little crunchy that is OK too.
To serve, slice into serving sizes. You may also drizzle with a little extra-virgin olive oil if desired. Also try using walnut, almond, or pecan oils.
Makes 4 to 6 servings (depending on the size of the cauliflower).
* Raz el Hanout Moroccan Spice: Ras El Hanout's literal translation from Arabic is “head of the shop," implying that it's "the best (or top) of the shop." While some Moroccans use it in daily cooking, others reserve it for specialty dishes. Usually contains a blend of nutmeg, cinnamon, ginger, anise, galangal, clove, cubeb, white and black peppers, oris root, chili, turmeric, cardamom, rose, lavender, and other spices. It can include up to 30 spices in the mixture.
Categories:Cauliflower Moroccan Side Dishes Vegetarian Recipe Collection