Roasted Cauliflower with Chermoula and Carrots
Serves: 6
INGREDIENTS
- 1 head cauliflower (2 pounds), cored and cut into pieces (1 inch)
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper (to taste)
- ½ red onion, sliced ¼ inch thick
- 1 cup shredded carrot
- ½ cup raisins
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced toasted almonds
Chermoula
- ¾ cup fresh cilantro leaves
- 2 Tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
DIRECTIONS
- Preheat oven to 475 degrees.
- Toss chopped cauliflower with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Spread on parchment paper–lined rimmed baking sheet, cover tightly with aluminum foil, and roast until softened, 5 to 7 minutes.
- Remove foil and scatter onion on sheet. Roast until vegetables are tender, cauliflower is deep golden, and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting.
- Make chermoula sauce: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl.
- Add cauliflower-onion mixture, grated carrot, and raisins to bowl with chermoula sauce and toss to combine. Season with salt and pepper to taste if needed.
- Sprinkle with cilantro and almonds. Serve warm or at room temperature.