Chermoula roast cauliflower
- Preparation and cooking time
- Total time
- Easy
- Makes 2
Skip to ingredients
- 2 whole very small cauliflowerstrimmed
- 2 tbsp tahini
- 2 tbsp natural yogurt
- 1 tbsp pumpkin seedstoasted
Chermoula
- a handful flat-leaf parsleyfinely chopped
- a handful corianderfinely chopped
- 2 cloves garliccrushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 lemonzested and juiced
- olive oil
Nutrition: per serving
- kcal524
- fat42.6g
- saturates6.8g
- carbs16.1g
- sugars10.8g
- fibre8g
- protein15.2g
- salt0.1g
Method
step 1
To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.
step 2
Heat the oven to 200C/fan 180C/gas 6. Brush the caulis with oil and season then put on a baking tray and roast for 30-40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.
step 3
Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflowers onto plates, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.
