https://www.copymethat.com/r/0t755pp9fq/best-chermoula-roasted-whole-cauliflower/
140799756
hhynb4f
0t755pp9fq
2024-10-18 04:16:07
Best Chermoula-Roasted Whole Cauliflower milk
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****Guenther S Mar 10th, 2022
I made this recipe as per the instructions and the cauliflower was completely burnt.
When I read 55-70 min @ 425 degrees, I already thought that this will be way too hot and long.
I checked after 20 min. @ 425 and the cauliflower was already on the dark brown side, similar to the picture in the recipe.
Reduced the heat to 380 degrees and took it out after 55 min. The cauliflower head was burnt and the weight was probably half of when it was fresh.
I did like the flavor though, next time I will steam the cauliflower, baste it with the mix and put it in the oven for 15 min at 425.
The simplest, most fuss-free way to cook cauliflower is to put a whole head in the oven to roast.
**After about an hour,** the cauliflower emerges tender and caramelized and needs only to be cut into wedges for serving.
The flavorings here are drawn from North African chermoula,
an aromatic spice and herb relish that’s used as a condiment as well as a marinade.
I made this recipe as per the instructions and the cauliflower was completely burnt.
When I read 55-70 min @ 425 degrees, I already thought that this will be way too hot and long.
I checked after 20 min. @ 425 and the cauliflower was already on the dark brown side, similar to the picture in the recipe.
Reduced the heat to 380 degrees and took it out after 55 min. The cauliflower head was burnt and the weight was probably half of when it was fresh.
I did like the flavor though, next time I will steam the cauliflower, baste it with the mix and put it in the oven for 15 min at 425.
The simplest, most fuss-free way to cook cauliflower is to put a whole head in the oven to roast.
**After about an hour,** the cauliflower emerges tender and caramelized and needs only to be cut into wedges for serving.
The flavorings here are drawn from North African chermoula,
an aromatic spice and herb relish that’s used as a condiment as well as a marinade.
Ingredients
- 2 POUND HEAD CAULIFLOWER, TRIMMED
- ¼ CUP NEUTRAL OIL
- 1½ TABLESPOONS CORIANDER SEEDS
- 1½ TABLESPOONS CUMIN SEEDS
- 1 TABLESPOON SWEET PAPRIKA
- 2 TEASPOONS GRANULATED GARLIC
- KOSHER SALT AND GROUND BLACK PEPPER
- ⅓ CUP LIGHTLY PACKED FRESH MINT OR FRESH FLAT-LEAF PARSLEY, CHOPPED
- OPTIONAL GARNISH: LEMON WEDGES
Note: Ingredients may have been altered from the original.
Steps
Directions at 177milkstreet.com
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