Moroccan Spiced Roasted Cauliflower
Quartering and roasting a whole cauliflower brushed with a delicious mix of Moroccan-inspired spices produces a tender, flavourful, and stunning vegetable side. Serve the cauliflower on a bed of fluffy hummus, topped with fresh herbs, a tangy raisin vinaigrette, and crunchy toasted almonds, and you'll never want to eat cauliflower any other way!
Servings 4 people
Equipment
- Large pot Big enough to submerge the head of cauliflower
- Large mixing bowl
- Basting brush
- Large baking sheet
Ingredients
- 1 large cauliflower, quartered
- 1/4 cup + 2 tablespoons olive oil, divided
- 2 tablespoons sultanas
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon aleppo pepper
- 1/2 teaspoon coriander seeds
- Fresh black pepper
- 2 tablespoons toasted almonds, chopped
- 1/2 cup mixed cilantro, parsley, and mint, chopped
- hummus, to serve
Instructions
- Measure the sultanas into a bowl and cover with 2 tablespoons of olive oil and 2 tablespoons of apple cider vinegar. Season with salt and pepper, mix, and set aside to allow the raisins to absorb some of the liquid and plump up while you cook.
- On the stove, bring a large pot of salted water to a boil. Preheat the oven to 450℉.
- Once the water is boiling, place the quarters of cauliflower into the boiling water and blanch for 2 minutes. Remove the cauliflower from the pot and add it to a large mixing bowl. Cover the cauliflower with cold water and add a handful of ice cubes to the bowl.
- In a small bowl, whisk together 1/4 cup of olive oil with the spices, salt, and fresh black pepper. Remove the cauliflower wedges from the ice bath and pat thoroughly dry with a clean kitchen towel. Transfer the cauliflower to a large rimmed baking sheet and brush with the spiced oil mixture until each wedge is coated on all sides.
- Roast the cauliflower for 30 minutes, flipping halfway through to encourage even browning. Remove the roasted cauliflower from the oven when it is crisp and evenly browned on all sides.
- Spread a layer of hummus onto a serving plate. Gently transfer the roasted cauliflower wedges from the baking sheet to the serving platter. Top the cauliflower with the chopped almonds and fresh herbs, then drizzle over the raisin vinaigrette. Serve immediately.