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Moroccan Roasted Cauliflower over creamy white bean puree with chili herb gremolata and charred lemon.
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Moroccan Roasted Cauliflower

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Moroccan Roasted Cauliflower over creamy white bean puree with chili herb gremolata and charred lemon.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Moroccan, Vegetarian
Keyword: Cauliflower Recipes, Flavorful Cauliflower, Indian Cauliflower, Roasted Cauliflower, Spiced Cauliflower
Servings: 4

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.