Chermoula roast cauliflower

Chermoula roast cauliflower

  • makes 2
  • Easy

This chermoula roast cauliflower is vegetarian, gluten-free and ready in under an hour. Shop for individual-size caulis, as you serve one per person


*This recipe is gluten-free according to industry standards



  • cauliflowers 2 whole very small, trimmed
  • tahini 2 tbsp
  • natural yogurt 2 tbsp
  • pumpkin seeds 1 tbsp, toasted


  • flat-leaf parsley a handful, finely chopped
  • coriander a handful, finely chopped
  • garlic 2 cloves, crushed
  • smoked paprika 1 tsp
  • ground cumin 1 tsp
  • lemon 1, zested and juiced
  • olive oil


  • 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.

Nutritional Information

  • Kcals 524
  • Fat 42.6g
  • Saturates 6.8g
  • Carbs 16.1g
  • Sugars 10.8g
  • Fibre 8g
  • Protein 15.2g
  • Salt 0.1g