Spiced Roasted Cauliflower with Preserved Lemon
Bold, bright, and irresistibly aromatic, this Spiced Roasted Cauliflower with Preserved Lemon is a side dish that steals the spotlight. Cauliflower florets are tossed with warm spices like cumin, coriander, and turmeric, then roasted until golden and caramelized. The addition of preserved lemon adds a burst of tangy, salty intensity that lifts the dish and gives it a distinctly Moroccan flair.
- Serves
- 4
Directions
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Preheat oven: to 375°F. Line a baking sheet with parchment paper for easy cleanup.
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Season: In a large bowl, toss the cauliflower florets with oil, all the spices, salt, pepper, preserved lemon, ginger, and garlic. Let it sit for 5–10 minutes to marinate slightly.
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Roast for 25-30 minutes, stirring once halfway through, until the florets are golden brown and crispy, and the cauliflower is tender.
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Serve: Remove from the oven. Taste and adjust salt, if needed. Optionally, drizzle with a little more olive oil or a splash of lemon juice.
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Garnish: Finish with chopped cilantro and serve warm or at room temperature. Serve with couscous, quinoa, or lentils.
From Shawnie's class “Modern Moroccan Meal: A Fresh Take on Timeless Flavors”
