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moroccan spiced roasted cauliflower

(5 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty pan that's oven-proof.

(5 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 48 Min
method Roast

Ingredients For moroccan spiced roasted cauliflower

  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1 md
    onion, sliced
  • 1 lg
    cauliflower bunch, cut into florets
  • 1 cup
    diced tomatoes
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 pinch
    red pepper flakes
  • 2 Tbsp
    fresh cilantro leaves, chopped
  • 1 tsp
    fresh mint leaves, chopped

How To Make moroccan spiced roasted cauliflower

  • 1
    Preheat oven to 400°F.
  • 2
    Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
  • 3
    Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
  • 4
    Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
  • 5
    While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
  • 6
    Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.