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Chermoula-Roasted Whole Cauliflower

Chermoula-Roasted Whole Cauliflower

This fuss-free, whole-roasted cauliflower is coated in the earthy, herbal flavors of North Africa’s spiced green condiment chermoula.

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    10 minutes active

The simplest, most fuss-free way to cook cauliflower is to put a whole head in the oven to roast. After about an hour, the cauliflower emerges tender and caramelized and needs only to be cut into wedges for serving. The flavorings here are drawn from North African chermoula, an aromatic spice and herb relish that’s used as a condiment as well as a marinade.

Ingredients
  • 2

    pound head cauliflower, trimmed

  • ¼

    cup neutral oil

  • 1½

    tablespoons coriander seeds

  • 1½

    tablespoons cumin seeds

  • 1

    tablespoon sweet paprika

  • 2

    teaspoons granulated garlic

  • Kosher salt and ground black pepper

  • ⅓

    cup lightly packed fresh mint OR fresh flat-leaf parsley, chopped

  • Optional garnish: Lemon wedges

Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix the oil, coriander, cumin, paprika, garlic and 2 teaspoons each salt and pepper.

Brush the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets no resistance, 55 to 70 minutes. Cut into wedges and sprinkle with mint.