Roast Moroccan Cauliflower
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Recipe Intro From cheftomwalton
This is the no fuss, nourishing & delicious meal you need on rotation at home! Happens to be plant-based as well 💚
Enjoy as a stand alone dish or part of a larger spread!
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Recipe Card
ingredients
- 1 large cauliflower
- 5 tablespoons extra virgin olive oil
- Salt
- Pepper
- 1 onion, finely diced
- 2 cloves garlic, roughly chopped
- 2 tablespoons ras el hanout
- 2 (400 gram) containers cherry tomatoes
- 1 (400 gram) can butterbeans, rinsed and drained
- 2 tablespoons dill, roughly chopped
- 1 lemon
- Steamed rice & yoghurt to serve, optional
Method
Step 1
Cut the cauliflower into quarters, keeping some leaves intact.
Step 2
Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelize on both cut, flat sides then remove to a plate.
Step 3
Add 1 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
Step 4
Bake in 220C preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon the tomato over the cauliflower.
Step 5
Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with yoghurt and rice if desired.