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Roasted Cauliflower With Sweet Chermoula and Yogurt
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- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4tablespoons olive oil, plus more for serving
- 3tablespoons honey
- 3garlic cloves, peeled and grated or smashed into a paste
- 3tablespoons lemon juice
- 1cup finely chopped cilantro
- 3teaspoons sweet paprika
- 2teaspoons ground cumin
- 1teaspoon fine salt, or more to taste
- 1medium cauliflower, cut into florets (about 4 cups)
- 1cup plain Greek yogurt, for serving
- 1tablespoon toasted sliced almonds, for serving
- Handful of cilantro leaves, for serving
For the Sweet Chermoula
For the Cauliflower
Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Make the sweet chermoula: To a large mixing bowl add the olive oil, honey, garlic, lemon juice, cilantro, paprika, cumin, salt and a tablespoon of water, and stir together until they are well combined.
- Step 3
Add the cauliflower florets to the bowl and use your hands or two large spoons to mix them with the chermoula, making sure that each floret is properly coated. Set aside any leftover sweet chermoula for serving.
- Step 4
Place the cauliflower florets on a parchment- or aluminum foil-lined or nonstick sheet pan. Transfer to the oven and roast for 25 to 35 minutes until the florets are tender and lightly charred.
- Step 5
To serve, spread the yogurt on a large plate and arrange the cauliflower on top. Top with the remaining chermoula. Drizzle everything with olive oil, and scatter with cilantro leaves and sliced almonds.
Private Notes
Cooking Notes
What would you recommend as a substitute for cilantro, for those of us who cannot abide it? Would flat leaf Italian parsley work here?
Delicious! I doubled the chermoula (substituted basil for cilantro as I'm one of those people who really can't do cilantro) and added a head of broccoli in addition to the cauliflower. I put the yogurt in the same bowl as the chermoula to soak up some of the flavor, and I added a little smoked paprika, za'atar, and olive oil to the yogurt as well. Topped with roasted chickpeas and the almonds.
A couple thoughts… I left out a lot of the honey because I often find things too sweet and saw lots of comments about that. That was a mistake.. without the honey the cumin was just wayyy too strong. I added a little honey afterwards and that really balanced it out! Also - I added browned butter w mint, sumac, and smoked paprika over the top - this kind of butter sauce often pairs w savory yogurt in Turkish dishes and it was soooo good!!! Used pistachios. I def recommend!!!!!
I think I'll add boneless skinless chicken thighs cut in half to marinate in the Chermoula and roast both cauliflower and chicken together. And then serve on couscous with the yogurt
Almost any fresh soft herb is a possible substitute for cilantro. I would substitute in this order of preference: basil, mint, flat-leaf parsley.
I love roasting cauliflower and this looked so yummy. However, I think that the chermoula had too much liquid and the cauliflower steamed instead of roasting. The honey barely came through. Next time, I will decrease the amount of lemon juice, add no water, with a squeeze of juice after cooking. Might throw in some lemon zest to the chermoula before roasting. Otherwise, love the flavors.
This was very tasty. I ran the cauliflower under the broiler briefly at the end to crisp it a bit more. We enjoyed it with flatbread. Next time I might warm the yogurt before spreading it on the plates.
Made this and loved the flavor. Added a little lemon zest to the finished cauliflower and spiced the yogurt with a little cumin and paprika. The almonds add a great crunch. Served as a side to poached black cod. Very enjoyable!
Added chickpeas. Eating it now, delicious!
Shopping fail -- thought I had cilantro but didn't. I ended up using what I had in the fridge and the garden, mostly Italian parsley with a good handful each of basil and mint. We enjoyed it thoroughly, though I look forward to trying it some day as written. Well, mostly as written; 2 tablespoons of honey was sweet enough for me.
I would cut down on the honey by one tablespoon. Delicious, but just a tad too sweet.
I made this for dinner tonight. After reading the notes, I cut the honey to two tablespoons instead of three and I added some turmeric and a little salt to the yogurt which I doubled by the way. It was pretty spread on the platter before adding the cooked cauliflower and toppings. Went well with some hummus, cheese, garlic and olive oil bread and green olives on the side. I’d make this recipe again using all three tablespoons of honey and use it as a side to a protein main.
Used only 1 tbsp honey in sauce. Roasted cauliflower with Ras Al hanout and some turmeric with hing. Added golden raisins, almonds and capers to the pan 10 minutes before removing from oven. Put cauliflower on yogurt, topped with sauce. Really really delicious.
Definitely. A little mint with parsley would add a nice something too.
For people like me who don’t like cilantro try an equal mix of minced Italian parsley, mint, basil (I like Thai basil best for this but any will work), and lime zest.
Used small cauliflower head. Had no extra chermoula. Delicious! Served with leftover rice.
I really loved this. I was a bit casual about the chermoula measurements but the honey was great balanced by the lemon juice. Served with farro which was tossed with some of the sauce. I layered farro, cauliflower, chermoula, yoghurt drizzle, and then sprinkled with almond slivers, mint, and cilantro.
Made this for tonight. Used extra garlic & lemon juice. Added zatar, paprika & lemon juice to yogurt. Refreshing & delicious!!
i found this extremely bland. doubling the lemon and spices didn't help either
I have some leftover pork roast to use up. Thoughts on using this chermoula in a pita? With what veg?
We made this tonight and it was amazing! Took the note from others here and reduced the lemon juice to two tbs and didn’t add the water to the chermoula hoping for a crispier cauliflower bake. Turned out perfectly. Will definitely be making over and over again.
No water in chermoula Add 2 tbs of lemon only
The flavour combinations are fine, but cooking method left me very disappointed. Charred herbs and mushy cauliflower even though I opted for the shorter roasting time. If I repeat this, I think I will steam the cauliflower very crisp, pour some chermoula over and bake it very quickly.
Wonderfu! I don't care for sweet tastes but chermoula made per recipe (used maple syrup for honey) was well balanced. My Hungarian sweet paprika came in handy. Added lemon juice to yogurt. In future, I'd double chermoula & yogurt. Served with castelvetrano olives, side salad of arugula, tomato, persian cucumber, and pita.
This is so easy to make. I added chopped dates to Mine. Goes great with the flavors and adds more sweetness and substance to the dish.
This chermoula is fantastic and can survive many modifications. Excellent without the honey, I used frozen cilantro and an extra teaspoon of sweet paprika to counterbalance the more dominating cumin. Great with cauliflower and yogurt, but I'm going to be using this with other vegetables too.
This recipe was delicious, and was great leftover too. I doubled the Chermoula as one batch didn’t cover the large head we had. I baked it on a sheet of parchment, but halfway through took away the paper as the cauliflower was steaming with too much liquid. The rest of the liquid reduced nicely on the pan during the second half of cooking and the cauliflower got nicely browned. The yoghurt was a beautiful, creamy addition that balanced out the flavours nicely. I also doubled the almonds.
Delicious. 2 tablespoons of honey was just right. I doubled the yogurt and served this as written with fresh pita, olives and a small dollop of hummus on the side. I forgot the almonds. We didn’t miss them. I will make this often.
It was quite delicious! I will say you may have to adjust the amount of honey depending on personal preference because it is, as the name says, quite sweet. Paired well with grilled honey lemon coriander chicken!
You can use Parsley if you don't like cilantro. I also added Coriander to the sauce. This recipe is so good and a crowd pleaser, although I ate the entire thing!
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