Beautiful tender whole Roasted Cauliflower with Moroccan Spices rubbed all over it and garnished with garlic yoghurt, fresh mint and cranberries. This is an impressive dish that makes both a lovely side dish or the main event.
This is such a show stopping way to present the humble cauliflower. Roasted whole gives you a lovely area to decorate the top with attractive garnishes, and more importantly I adore the flavour that cauliflower takes on when you roast it. it is tender and fresh and just so tasty.
Ingredients:
- Whole cauliflower
- Olive oil
- Moroccan seasoning
- Salt if needed
- Garlic yoghurt
- Dried cranberried, chopped, OR Pomegranate
- Mint leaves
How to make Moroccan Roast Cauliflower:
Preheat the oven to 180 degrees. Cut just enough of the base of the cauliflower so that it fits inside your Biroix Dutch oven with the lid on. Mix the Moroccan seasoning with olive oil and spread all over the cauliflower. I like to use my hands to spread over and get into the crevice’s. IF your Moroccan seasoning doesn’t have salt, then season with salt.
Place inside the Biroix Dutch oven and put the lid on. Cook for 45 minutes and then take the lid off and cook for a further 25 minutes, or until cooked through and soft. Time will depend on how large your cauliflower is. Once cooked and you are ready to serve, garnish with garlic yoghurt drizzled over the top, mint and pomegranates scattered over.
If you are looking for more delish veggie recipes check out my posts for Pumpkin & Haloumi Stew and Feta, Mint & Couscous Salad .
Common questions about Moroccan Roast Cauliflower:
Can I use other spices? Absolutely! Rub curry paste all over the cauliflower for a curry cauli hit. yum!
What can I use instead of garlic yoghurt? You could use kewpie mayonnaise or aioli.
What wine would you serve with this dish? Shiraz.
Roasted Moroccan Cauliflower
Ingredients
- 1 whole cauliflower
- 3-4 tablespoons of olive oil
- 3-4 tablespoons Moroccan seasoning
- Salt if needed
- Garnish
- ½ cup Garlic yoghurt
- 2 tablespoons of dried cranberried chopped, OR Pomegranate
- ¼ cup Mint leaves
Instructions
-
Preheat the oven to 180 degrees
-
Cut just enough of the base of the cauliflower so that it fits inside your Biroix Dutch oven with the lid on.
-
Mix the Moroccan seasoning with olive oil and spread all over the cauliflower. I like to use my hands to spread over and get into the crevice’s. IF your Moroccan seasoning doesn’t have salt, then season with salt.
-
Place inside the Biroix Dutch oven and put the lid on.
-
Cook for 45 minutes and then take the lid off and cook for a further 25 minutes, or until cooked through and soft. Time will depend on how large your cauliflower is.
-
Once cooked and you are ready to serve, garnish with garlic yoghurt drizzled over the top, mint and pomegranates scattered over.
Recipe Notes
If you are making your own garlic yoghurt, I mix half a cup of yoghurt with 1 teaspoon of minced garlic and the juice of half a lemon. Stir and refrigerate until needed.
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