In this article, columnist Seiran Sinjari shares her recipe for Roasted Cauliflower w/ Preserved Lemon Chermoula, Tahini Sauce & Crunchy Almonds, served on top of Hummus. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles.
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Embracing the Seasonal Star: Cauliflower
As we bask in the warmth of summer, our seasonal culinary journey continues with a creation that pays homage to another star of the season – the humble cauliflower. This week, I invite you to try a plant-filled dish that marries textures, aromas, and tastes like no other. Presenting my cauliflower favorite: Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce & Crunchy Almonds, elegantly crowned atop a bed of velvety hummus.
The Marvel of Cauliflower
Cauliflower is, in my opinion, the unsung hero of summer produce. It’s like the chameleon of vegetables with its pale florets and mild, nutty flavor. Cauliflower has the remarkable ability to transform itself into various forms, adapting to basically any culinary concept. From comforting cauliflower soup to crispy buffalo cauliflower bites, this vegetable’s adaptability is incredible. Its unique texture and ability to absorb flavors like a sponge make it a beautiful canvas for a creative cook and especially vegan cuisine. And today, we’re about to witness cauliflower in its finest form – roasted to perfection and adorned with a medley of vibrant condiments.
Ingredients Spotlight
Before we plunge into the dish, let’s acquaint ourselves with the exciting ingredients that add some extra magic to this creation. Preserved lemon, a staple in Mediterranean and North African cuisines, is a transformative ingredient. These lemons, salt cured and pickled, undergo a metamorphosis that renders them tender, aromatic, and brimming with intense citrusy notes.
Chermoula, is a zesty and herbaceous marinade hailing from North Africa. In this case, it embraces preserved lemons in a beautiful mix of spices and herbs. Comprising fresh herbs, spices, and garlic, this chermoula infuses our dish with a symphony of tastes that transport us to the bustling markets and fragrant kitchens of North Africa.
How to Make this Roasted Cauliflower in a Few Simple Steps
Our Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce & Crunchy Almonds is a careful ensemble of textures and flavors, promising a real feast for your tastebuds. A few simple steps and you’ll never think of cauliflower as boring again.
Roasted Cauliflower: A Transformation Tale
Roasted Cauliflower: The humble cauliflower undergoes a glorious transformation when roasted with the marinade. Its florets caramelize to perfection, revealing a tender interior with a slight crunch at the edges. The roasting process brings out its natural sweetness, creating a harmonious contrast with the vibrant chermoula.
Preserved Lemon Chermoula: A Symphony of Tastes
Preserved Lemon Chermoula: The chermoula, drizzled over the roasted cauliflower, lends each floret in a burst of herbs/spices and zesty notes from the preserved lemons.
Creamy Tahini Sauce: The Silken Embrace
Creamy Tahini Sauce: A velvety tahini sauce blankets the dish with its luxurious creaminess. Tahini introduces a nutty depth that complements the roasted cauliflower and chermoula, while adding a silken touch to each bite.
Crunchy Almonds: The Perfect Contrast
Crunchy Almonds: A sprinkling of toasted almonds lends a contrasting and satisfying crunch to it all.
Velvety Hummus: Elevate the Experience
Velvety Hummus: Optional, but serving it on top of hummus could make this a more filling and complete meal, even a dinner centerpiece!
A Feast for Your Tastebuds Awaits
And there you have it! Each component harmonizes with the others, resulting in a bounty of flavors and textures. If you’re convinced, please go get yourself some gorgeous summer caulies because I don’t want you to miss this!
Recipe Card
Roasted Cauliflower with Preserved Lemon Chermoula, Hummus & Crunchy Almonds
Ingredients
- 1 head of cauliflower - trimmed
Harissa marinade:
- 2 tbsp olive oil
- 1 tbsp harissa
- 1-2 garlic cloves - minced
- 1 tsp ground coriander seeds
- 1/2 tsp ground cumin
- 1/3 tsp ground turmeric
- 1/2 tsp sweet paprika powder
- 1/2 lemon - juiced
Tahini sauce:
- 3 tbsp tahini
- 2 1/2 tbsp water
- 1/2 lemon juiced
- salt to taste
Preserved Lemon Chermoula:
- 1 small preserved lemon - finely chopped (seeds removed) with peel
- 2 garlic cloves - minced
- 1 small bunch cilantro/coriander - finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp sweet paprika powder
- 1 tsp Aleppo pepper flakes or other mild to medium heat red pepper flakes
- flaky sea salt to taste
- 100 ml extra virgin olive oil
For serving (optional):
- 1 - 1 1/2 cup hummus & chopped roasted almonds to top with.
Instructions
- Mix together all ingredients for the harissa marinade in a small bowl and set to the side. Mix together all ingredients for the Chermoula in a separate bowl and set to the side.
- Preheat the oven to 200 C / 400 F. Add 2-3 cm (1’) water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat for 8 minutes. Let drain well in a colander.
- Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast on the middle rack of the oven for 30-35 minutes, or until cooked through and nicely roasted.
- Spread a thick layer of hummus on a serving plate, place the cauliflower on top.
Equipment
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More Delicious Vegan Recipes
- Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce
- Vegan Jalapeño Popper Grilled Cheese
- Quick & Easy Avocado Pesto Pasta
- White Bean Dip with Dill Oil and Middle Eastern Style Everything Bagel Seasoning
Recipe, text, and photography by Seiran Sinjari.
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This looks incredible!
I just made this recipe and it was so flavorful and delicious. Easy to make too! Thank you, Seiran ❤️