Morrocan Roasted Cauliflower with Butterbean Puree, and Chermoula
We've been inspired recently by a series of Cauliflower recipes, and by Morrocan spices and flavors. Several of those recipes led us to develop this roasted Cauliflower dish,…
Directions
- 1
Preheat the oven to 400 F degrees
- 2
For the Butterbean puree, add the beans to a blender or food processor along with the juice of the lemon, garlic clove, nutritional yeast, salt, and pepper, and blend until smooth and silky.
- 3
Cut the Cauliflower into smallish florets and toss with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- 4
Line a sheet pan with parchment paper, and spread the Cauliflower on the sheet pan. Roast the Cauliflower for 20 mins, and then turn and roast for another 20 mins, until you see the edges starting to char.
- 5
Spread the Butterbean puree on a plate, place the Cauliflower over the puree and then top with a tablespoon of the Chermoula.
A Fork in the Road
One of our favorite accompaniments to this dish is sauteed Argentine red shrimp, tossed in the same spices as the Cauliflower - paprika, cumin, garlic powder, salt, and pepper, sauteed in butter on high heat for just a few minutes until they are slightly crispy on the outside and still tender, but cooked throughout on the inside.
Pairs Well With
Published March 24, 2024