CHERMOULA CAULIFLOWER chermoula qarnabit
SERVES 4 (AS A SHARING DISH)
Fresh herbs, garlic, lemon juice and warming spices are what you’d expect to find in a traditional chermoula sauce, popular in Morocco and throughout North Africa. In this recipe, however, I’ve created a honey-sweetened version and omitted chilli powder, which you might expect – I like to let the magic of garlic, lemon and honey come through. Chermoula is typically served with meat or seafood, but is a perfect accompaniment for a whole roasted cauliflower.
INGREDIENTS
1 large head of cauliflower, trimmed and left whole Sea salt
For the chermoula sauce:
3 garlic cloves, crushed
4 tbsp olive oil
4 tbsp runny honey 1 tbsp ground toasted cumin seeds 1 tbsp smoked paprika ½ tsp ground black pepper
Finely grated zest of 1 large lemon
4 tbsp freshly squeezed lemon juice 30-40g fresh coriander leaves, chopped Slivered almonds, toasted, to garnish Lettuce leaves on the side, to garnish l Preheat the oven to 200C (fan 180C, gas 6) and line a roasting pan with baking paper, making sure the paper comes up the side of the pan.
l To make the sauce, combine the garlic, olive oil, honey, ground cumin seeds, paprika, black pepper, lemon zest and a pinch of salt in a large bowl.Whisk in the lemon juice, then add about three-quarters of the coriander leaves.
l Place the cauliflower upside down in the bowl and spoon over the chermoula sauce. Use your hands to rub the sauce all over the cauliflower, top and bottom, making sure it goes between the florets. Push any leftover sauce into the gap between the central core and florets on the bottom – you don’t want to lose any of that flavour.
l Transfer the cauliflower, right side up, to the roasting pan. Pour over any sauce remaining in the bowl and cover with foil, pressing the foil around the cauliflower. Place in the oven and roast for 30 minutes.
l Uncover the pan and continue roasting for a further 25 minutes, or until the cauliflower is tender and slightly charred.You should be able to slide a knife into the core easily. Sprinkle with the remaining coriander leaves and serve.