Moroccan Spiced Cauliflower

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Moroccan Spiced Cauliflower 

Adapted from a Food Network recipe, this was a hit at a recent event here.  It could be served as a appetizer or side dish or as part of a salad.

1 head cauliflower, cored and cut into bite-sized florets

½ tsp ground cinnamon

¼ tsp ground black pepper

½ tsp ground cumin

½ tsp dried thyme

½ tsp salt

½ tsp turmeric

1 Tbsp extra-virgin olive oil

Turmeric Yogurt Dip

2 tsp lemon juice

½ tsp turmeric

1 Tbsp extra-virgin olive oil

2 tsp maple syrup

¼ tsp ground black pepper

½ cup Greek yogurt

1 clove garlic, minced

Serving

¼ cup chopped fresh cilantro or diced green onion, to serve

1. Preheat oven to 425ºF.

2. On a large parchment lined baking sheet, toss all cauliflower ingredients until florets are evenly coated.

3. Roast for 18 to 20 minutes, turning pieces once,  until cauliflower is tender and beginning to brown on the bottom.

Turmeric Yogurt Dip
In a medium bowl, whisk all dip ingredients until uniformly yellow. Transfer to a serving bowl. Use immediately or cover and refrigerate for up to 3 days; stir before serving.

Arrange cauliflower on a platter, sprinkle with cilantro or green onion and serve warm or room temperature alongside dip.

 

Posted in Recipes, Recipes to Inspire Tagged with: , ,

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