Roasted cauliflower florets with preserved Meyer lemon chermoula
What happens when roasted cauliflower meets a North African sauce called chermoula? You get party food worthy of, well, a party!
Joan Leineke Catering Co.
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2 heads cauliflower, cut or broken into 1- to
1 1/2-inch florets
1/4 cup extra virgin olive oil
1 tbsp. kosher salt
2 tbsp. cumin seeds, toasted and finely ground
1 1/2 tbsp. sweet paprika
1 to 2 tbsp. lemon juice
1 tbsp. coriander seeds, toasted and finely ground
1 tbsp. ground ginger
2 cloves garlic, roughly chopped
1/2 serrano chili or according to taste, seeded, white veins removed and roughly chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
7 tbsp. extra virgin olive oil
1/2 finely diced preserved lemon, peel only (see note)
Preheat oven to 400 degrees. In a large bowl, toss cauliflower with oil. Sprinkle generously with salt and toss again. Lay florets on a greased baking sheet and roast until dark brown and crisp, about 25 minutes. Toss cauliflower with about 1/4 cup chermoula and serve warm or at room temperature with toothpicks.
For chermoula: Put all ingredients except oil and preserved lemon in a small food processor and process until ground to a paste. Add oil and process again. Pour into a small container and stir in preserved lemon peel. Sauce is also wonderful on salmon, lentils, eggplant or chicken. To prepare without the preserved lemon, simply increase the lemon juice by a few teaspoons.
Note: You may purchase preserved lemon at a specialty food store or try the recipe for preserving lemons.
Makes about 50 bite-sized snacks