Morrocan Roasted Cauliflower with Butterbean Puree, and Chermoula
Fructans · Polyols
Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.
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.
Diets
Fits as written
- Vegetarian
- Vegan
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Nut-free
- Halal-friendly
- Paleo
- Mediterranean
- Low-carb
- Keto
- Atkins
- Low-sodium
Works with easy swaps
Low FODMAP (3)
- large head of Cauliflower → broccoli florets (heads only)
- garlic powder → asafoetida (hing)
- garlic → garlic-infused olive oil
Some other ingredients are only low FODMAP in small portions.
How we decide
- Vegetarian:
- No meat, poultry, fish, shellfish or gelatin (including stock made from them).
- Vegan:
- Vegetarian, plus no dairy, eggs or honey.
- Pescatarian:
- No meat, poultry or gelatin; fish and shellfish are fine.
- Gluten-free:
- No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
- Dairy-free:
- No milk, butter, cream, yogurt, cheese or other dairy.
- Egg-free:
- No eggs, egg noodles or mayonnaise.
- Nut-free:
- No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
- Low FODMAP:
- Rated from the ingredient list; see the Low FODMAP badge on each recipe.
- Halal-friendly:
- No pork products, alcohol or gelatin. This can't confirm halal sourcing.
- Paleo:
- No grains, legumes, dairy, refined sugar or seed oils.
- Mediterranean:
- No red or processed meat and no butter, lard, margarine or cream as cooking fats.
- Low-carb:
- About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
- Keto:
- About 10 g net carbs or less per serving, with at least 55% of calories from fat.
- Atkins:
- About 10 g net carbs or less and 5 g sugar or less per serving.
- High-protein:
- 25 g protein or more per serving.
- Low-sodium:
- About 600 mg sodium or less per serving.
Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.
Nutrition Facts
Per serving (about 5 servings; serving size estimated)
- Protein
- 5.6 g
- Carbohydrates
- 12.8 g
- Sugars
- 3.7 g
- Fiber
- 5.5 g
- Fat
- 25.4 g
- Saturated fat
- 3.7 g
- Sodium
- 55 mg
Estimated from USDA ingredient data. Brands, substitutions and cooking methods will change the real numbers.
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