Go Back
+ servings
a combi steam roasted cauliflower, with a wedge cut out of it, on a white plate
Print Recipe
4.91 from 11 votes

Moorish Roasted Cauliflower

This whole cauliflower is rubbed with spices and roasted in the combi steam oven, making the insides steamy and soft and the outside burnished and full of Moorish-inspired flavour. Served with hummus, toasted almonds and tangy dried apricots, it’s a showstopper of a meat free dinner.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: moorish roasted cauliflower, roasted cauliflower
Servings: 4
Calories: 264kcal

Ingredients

Instructions

  • Method
  • Set your oven to 200°C/400°F, combination steam setting. If your oven has variable humidity, use 60%.
  • Mix the oil, salt, pepper, spices, garlic and lemon zest and juice in a small bowl. Rub this mixture all over the cauliflower, ensuring you cover it well. Put the cauliflower into a roasting pan and cook until it’s well browned on the outside and soft in the middle, about 45 minutes.
  • To serve, spread the hommus over a platter. Top with the cooked cauliflower and scatter with almonds, apricots, mint leaves and the extra lemon zest. Serve hot or warm in wedges.

Notes

  1. Serves 4 as a light dinner – you could make it more substantial by adding some flatbreads.
  2. This seems like a huge list of ingredients. It is in number, but most of them are ground spices so the preparation for this dish is fairly quick. You can mix up the rub, coat the cauliflower and set it aside for up to a couple of hours before cooking if you want to prepare ahead.
  3. I like to serve this with hummus (a bought tub makes life easy), though natural yoghurt or babaganoush (aubergine dip) are also delicious accompaniments.

Nutrition

Calories: 264kcal | Carbohydrates: 28g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 526mg | Potassium: 804mg | Fiber: 10g | Sugar: 9g | Vitamin A: 800IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 3mg