Lunch · 40 min · moroccan

Roasted Cauliflower with Chermoula

This is the kind of Moroccan lunch you’ll make on repeat — cauliflower and cilantro, 40 minutes, big payoff. The macros do the talking: 6g protein, 16g carbs, and 17g fat in every 220-calorie serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 head Cauliflower
• 0.5 cup Cilantro
• 0.25 cup Parsley
• 3 cloves Garlic
• 1.5 tsp Cumin
• 1 tsp Paprika
• 3 tbsp Lemon juice
• 0.33 cup Olive oil
• 1.5 tsp Salt

Steps

1. Cut the cauliflower into thick steaks and large florets — big pieces caramelize instead of steaming.
2. Blitz the herbs, garlic, spices, lemon juice, and half the olive oil into chermoula. Toss the cauliflower in half of it.
3. Roast at 450°F for 25 to 30 minutes, turning once, until the edges are deeply browned and crisp. High heat is everything here.
4. The cauliflower is done when the flat sides are nearly blackened in spots — that caramelization is flavor, not burning.
5. Drizzle with the remaining fresh chermoula and an extra squeeze of lemon.
6. Serve warm as a main with bread or couscous, or as the vegetable anchor of a spread. Even skeptics convert.

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