Roasted Cauliflower with Chermoula, Butter Toasted Pine Nuts & Pomegranate Molasses

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I’ve always loved veggies but honestly Cauliflower was not one of my favorites until recently.  It has certainly made a revival and roasting the snowy white crucifer brings out a decadent buttery sweetness that is incomparable.  Roasting nearly any veg elevates its flavors and brings out natural sugars that take things to another level.


So with this cauliflower, I’ve not only brought out its best in the roasting process, but adorned it with a bright, punchy sauce called Chermoula,  Chermoula is a North African version (think Morocco) of a salsa verde (green sauce) or Chimichurri which I always associate with Argentinian flavors and especially good with steak.  Chermoula, like Chimichurri, has herbs and garlic and is enhanced with ginger, spices and a bit of lemon zest and juice.  I use a blend of parsley, cilantro and mint in my sauce, but use a blend of what you can get your hands on.  This verdant sauce will be great even if its only cilantro you come across, but extra points  (and flavor) for finding the herb trio in the recipe.

VIBRANT INGREDIENTS FOR A VIBRANT SAUCE

THIS IS A GREAT SAUCE. USE OVER CHICKEN, STEAKS, ROASTED SWEET POTATO WEDGES, AND OF COURSE THIS CAULIFLOWER

As if the Chermoula were not enough to make this cauli crave worthy, I’ve then added some beautifully buttery pine nuts, that are…double buttery…toasted in butter.  Top all that again with a drizzle of sweet, tart, sticky pomegranate molasses and some creamy pungent goat cheese and you have a DISH!  


While I did make this for a meatless meal, you can always serve it as a fabulous accompaniment to a grilled chicken breast (Chermoula is also wonderful over proteins), sizzling steak or even a great salad of mixed greens.  It’s just good.  I mean, I wanted to eat the whole head of cauliflower but wanted to save some for others good.

CAULI STEAKS READY TO ROAST

OUT OF THE OVEN ALL TOASTY AND CHARRED

THIS IS SOME SERIOUSLY GOOD LOADED CAULIFLOWER

Roasted Cauliflower  Steaks with Chermoula, Pomegranate Molasses and Butter Toasted Pine Nuts


1 head cauliflower 
Olive oil
Salt
Pepper




Preheat oven to 425 degrees




Slice cauliflower into 1/2 inch thick slices from the top of the head down to resemble “steaks”.  I leave the core and leaves on the cauliflower to keep the wedges together better.  Alternatively you can separate the head into florets.  


Place on a parchment lined baking sheet that you’ve drizzled with olive oil.  Drizzle more oil on the cauli steaks and sprinkle with salt and pepper.  Roast about 30 minutes , flipping the steaks half way through the roasting until the cauliflower starts to caramelize, turning brown and crispy at the edges.  If you’re using florets instead of steaks, this may take less time so keep an eye on them,




Chermoula


The Chermoula sauce is best made before you roast the cauliflower so it has time for the flavors to develop.


1 cup mixed herbs (packed) such as parsley, cilantro and mint plus extra for garnishing
2 cloves garlic
1/2 teaspoon smoked paprika or paprika
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon Aleppo chili flake or regular chili flake
1 small piece of ginger, grated or 1/4 teaspoon ground ginger
Zest & juice of 1/2 lemon
1/4 cup olive oil
1/2 teaspoon course sea salt or to taste
Water to loosen sauce if it’s too thick and not pourable.


Mix all ingredients except water in a blender or food processor. ( Use a small food processor available on our shop page) Add small amounts of water gradually as needed to loosen the sauce and make it pourable.   This will make more than you need for the single head of cauliflower but will keep in the fridge for about a week.




Butter Toasted Pine Nuts


1 Tablespoon butter, unsalted
2 Tablespoons pine nuts
Pinch course sea salt


Heat butter in a small skillet until it bubbles and just starts to brown.  Add pine nuts and sauté about 60 second.  They can burn quickly so keep an eye on them.  Set aside.


Accompaniments
2-3 Tablespoons Pomegranate Molasses
2 oz. goat cheese, crumbled (optional)
Any of the remaining chopped herbs for garnish 




To serve, place cauliflower steaks or florets on a serving platter.  Drizzle with some of the Chermoula, pomegranate molasses, pine nuts and goat cheese.  Garnish with additional herbs and serve,  This is great warm or at room temperature.  Makes a stunning side dish or meatless Monday main.