i can't even begin to tell you how much we loved this.
we have dinner most nights with my parents so we doubled the recipe and ate every. last. bit.
the boys loved it (the chermoula is a wonderful spice blend that gives flavor but not heat) and even my picky mama said it was definitely a do-over!
i love, love my new cookbook (see below) and can't wait to try another recipe from it!
i usually tweak recipes but this one was absolutely perfect as is and we can't wait to make it again!!
enjoy!
North African Roasted Cauliflower Salad with Chermoula
Recipe courtesy of “The Complete Mediterranean Cookbook” from America’s Test Kitchen
4 main course servings (we doubled this recipe (so two heads of cauliflower and etc) for four adults and three hungry boys!)
1 head cauliflower (2 pounds), cored and cut into 2-inch florets
2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, sliced 1/4-inch thick
1 cup shredded carrot
1/2 cup raisins
2 tablespoons chopped fresh cilantro
2 tablespoons sliced almonds, toasted
Chermoula:
3/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon cayenne pepper
*alternatively, we purchased a chermoula blend online (Amazon) and used the same ratio of my ground spice and added the fresh cilantro, garlic, lemon juice, and olive oil*
Adjust oven rack to lowest position and heat oven to 475*.
Toss cauliflower with oil and season with salt and pepper. Arrange cauliflower in single layer in parchment paper-lined rimmed baking sheet. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes. Remove foil and spread onion evenly in sheet. Roast until vegetables are tender, cauliflower is deep golden brown and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.
For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large bowl. Gently toss cauliflower-onion mixture, carrot, raisins and cilantro with chermoula until coated. Transfer to serving platter and sprinkle with almonds. Serve warm or at room temperature.
Adjust oven rack to lowest position and heat oven to 475*.
Toss cauliflower with oil and season with salt and pepper. Arrange cauliflower in single layer in parchment paper-lined rimmed baking sheet. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes. Remove foil and spread onion evenly in sheet. Roast until vegetables are tender, cauliflower is deep golden brown and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.
For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large bowl. Gently toss cauliflower-onion mixture, carrot, raisins and cilantro with chermoula until coated. Transfer to serving platter and sprinkle with almonds. Serve warm or at room temperature.
when you say you doubled the recipe, is that refected in the recipe listed? Did you use one head of cauliflower in the doubled recipe?
ReplyDeleteThe original recipe, as listed, is 4 servings. We doubled this to feed our whole family! (4 adults, 3 children) So, we used 2 heads of cauliflower...hope this helps!
DeleteThanks for sharing such beautiful information with us. I hope you will share some more information about cauliflower. Please keep sharing.
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