moroccan spiced roasted cauliflower
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.
prep time
10 Min
cook time
48 Min
method
Roast
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1 large cauliflower bunch, cut into florets
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch red pepper flakes
- 2 tablespoons fresh cilantro leaves, chopped
- 1 teaspoon fresh mint leaves, chopped
How To Make moroccan spiced roasted cauliflower
-
Step 1Preheat oven to 400°F.
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Step 2Heat 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.
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Step 3Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
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Step 4Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
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Step 5While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
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Step 6Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#low cholesterol
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Culture:
Moroccan
Method:
Roast
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