Moroccan Spiced Roasted Cauliflower (Chou-Fleur Rôti aux Épices Marocaines)
This Chou-Fleur Rôti aux Épices Marocaines, or Moroccan Spiced Roasted Cauliflower, is a flavorful and aromatic dish that brings the exotic flavors of Morocco to your table. The combination of warm spices and tender roasted cauliflower makes for a delicious and healthy side dish or appetizer.
Ingredients
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and pepper until evenly coated.
- Spread the seasoned cauliflower on a baking sheet in a single layer.
- Roast in the preheated oven for 25 minutes, or until the cauliflower is tender and golden brown, stirring once halfway through.
- Remove from the oven and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 6g
Supplies
Baking sheet Large bowl
Tools
Oven
Serving suggestions
Serve the Moroccan Spiced Roasted Cauliflower as a side dish with couscous, grilled chicken, or lamb tagine.
Tips & tricks
For extra flavor, garnish with chopped fresh cilantro and a squeeze of lemon juice before serving.
Cost
$8