Moroccan Roasted Cauliflower over creamy white bean puree with chili herb gremolata and charred lemon.
This cauliflower dish is a perfect side dish or a vegetarian main dish. I like to serve this family style on a big platter. I’m using fresh homegrown cauliflower from my garden. It’s so tender and there’s such a feeling of satisfaction eating something you have grown. If you don’t have home grown, support your local farmer’s market or farm stand.
The white bean puree is the base of this dish. Then, cauliflower florets roasted with garam masala and smoked paprika are spooned over, creating a lovely display of flavor. This all gets topped with a bright, fresh chili herb gremolata. It’s really so beautiful. These layers of flavor transform plain jane cauliflower into an earthy spiced dish with lots of fresh herbs and lemon.
Ingredients in Moroccan Roasted Cauliflower
- Cauliflower– Fresh Cauliflower broken into florets.
- Herbs – Fresh parsley, basil, chives and rosemary.
- Lemon – A couple large lemons.
- Onion – White onion
- Garlic – Several cloves of fresh garlic.
- Spices – Garam masala and smoked paprika.
- White beans – Small white beans or cannellini beans.
- Other Items – Olive oil, chicken or vegetable broth, Fresno chili pepper and agave
Related Recipes
Every main entree needs a side dish. I love the idea of taking a very simple vegetable and making it shine with a few key ingredients. Shallot Citrus Green Beans served cold or warm after being quickly marinated in a light agave lime dressing with shaved shallots are a beautiful addition to your table. Roasted Spiced Carrots with Agave and Pepitas is an easy side dish full of flavor that brings rustic elegance to your table in just 20 minutes. Roasted Brussels Sprouts with honey whipped goat cheese, toasted pecans, dried tart cherries and hot honey drizzle can be a side dish or an appetizer served with baguette slices.
Moroccan Roasted Cauliflower
Ingredients
Roasted Cauliflower
- 1 head cauliflower separated into small florets
- 1/4 white onion cut in large slices
- 1/2 cup olive oil
- 1/2 tsp. garam masala
- 1/2 tsp. smoked paprika
- 1/4 tsp salt
- 1/4 tsp. pepper
White Bean Puree
- 1 tbsp. olive oil
- 2 cloves garlic chopped
- 1/4 white onion chopped
- 2 cans white beans or cannellini beans 15.5 oz cans
- 2 cups chicken or vegetable broth
- 1 tsp. fresh rosemary
Chili Herb Gremolata
- 1 tsp. Fresno chili minced
- 1 lemon juiced
- 2 tbsp. olive oil
- 1 tbsp. agave nectar
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh chives chopped
- 1 tbsp. fresh basil chopped
Other
- 1 lemon grilled for serving
Instructions
Roasted Cauliflower
- Preheat your oven or air fryer oven to 400 degrees.
- Place cauliflower florets and sliced onion on a small sheet pan. Drizzle with olive oil and season with garam masala, smoked paprika, salt and pepper. Toss to combine.
- Roast for about 30 minutes or until cauliflower is fork tender. While roasting, make the White Bean Puree and Chili Herb Gremolata.
White Bean Puree
- In a small pot, sauté garlic and onion in olive oil over medium high heat until just softened. Add white beans with liquid, broth and fresh rosemary.
- Simmer over medium low heat for about 20 minutes or until most of the liquid is gone. Use an immersion blender to puree smooth. If you don't have an immersion blender, a standard blender will work as well. Season with salt and pepper to taste.
- You've got 10 more minutes left to make the Chili Herb Gremolata and grill the lemon.
Chili Herb Gremolata
- Combine minced Fresno chili, fresh lemon juice, agave nectar, fresh chopped parsley, chives and basil in a small jar with a lid. Shake to combine.
Grilled Lemon
- Fire up the grill or use a grill pan on high heat. Cut a large lemon in half. Place the flesh side over the flame and grill until just charred.
Serving Moroccan Roasted Cauliflower
- On a large serving plate, place the White Bean Puree across the plate. Top with the roasted cauliflower, spoon the Chili Herb Gremolata over top and serve with grilled lemon.
Have you tried it?
DROP a COMMENT – We would love to hear what you thought. Did you add more salt?
