Best 8 Moroccan Cauliflower Recipes

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Tantalize your taste buds with the exotic flavors of Morocco in this culinary journey. Moroccan cuisine, renowned for its vibrant spices and aromatic ingredients, takes center stage in this article, showcasing a delectable array of cauliflower-based dishes. From the tantalizing Moroccan Cauliflower with Chermoula Sauce, a symphony of flavors and textures, to the hearty Moroccan Cauliflower Tagine, a comforting and wholesome stew, this article offers a diverse selection of recipes that cater to various tastes and preferences.

Indulge in the fragrant Moroccan Cauliflower Salad, a refreshing and vibrant side dish that bursts with zesty flavors, or savor the unique Moroccan Cauliflower Fritters, a crispy and flavorful appetizer that will leave you craving more. For a comforting and satisfying main course, try the Moroccan Cauliflower and Chickpea Curry, a rich and flavorful dish that combines the goodness of cauliflower and chickpeas in a delectable sauce.

This article also features the Moroccan Cauliflower Couscous, a delightful blend of textures and flavors, and the Moroccan Cauliflower Soup, a creamy and comforting dish that is perfect for a cozy meal. Whether you're a seasoned cook or just starting your culinary adventures, these recipes provide a perfect opportunity to explore the vibrant and exotic flavors of Moroccan cuisine. So, embark on this culinary journey and discover the versatility and deliciousness of cauliflower as it takes center stage in these mouthwatering Moroccan dishes.

Let's cook with our recipes!

MOROCCAN SPICED ROASTED CAULIFLOWER



Moroccan Spiced Roasted Cauliflower image

This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...

Provided by Vickie Parks

Categories     Vegetables

Time 58m

Number Of Ingredients 12

1 Tbsp olive oil
2 clove garlic, minced
1 medium onion, sliced
1 large cauliflower bunch, cut into florets
1 cup diced tomatoes
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 pinch red pepper flakes
2 Tbsp fresh cilantro leaves, chopped
1 tsp fresh mint leaves, chopped

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
  • 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
  • 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
  • 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
  • 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.

MOROCCAN HARISSA ROAST CAULIFLOWER



Moroccan Harissa Roast Cauliflower image

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil, plus more for roasting
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into 2-inch florets (about 8 cups)
1/4 cup lightly packed fresh cilantro leaves

Steps:

  • Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
  • Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
  • Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

MOROCCAN CAULIFLOWER WITH SPICES



Moroccan Cauliflower With Spices image

An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.

Provided by Baz231

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
3/4 teaspoon ground coriander
2 tablespoons coriander leaves, finely chopped
200 g onions, sliced
1 1/4 kg cauliflower, broken into florets
150 ml water (or as necessary)
2 teaspoons plain flour (preferably unbleached organic)
1 teaspoon ginger, freshly grated
1/4 teaspoon ground cumin
2 -3 tablespoons lemon juice

Steps:

  • Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
  • Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
  • Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD



Moroccan Cauliflower

There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week.

Provided by Mary Jenny

Categories     Moroccan

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 (14 ounce) bag cauliflower, cauliettes (Mann's)
1 tablespoon coconut oil
1 garlic clove, minced
1 teaspoon ground cumin and paprika
ground coriander and salt
ground cinnamon and pepper
1/4 cup water
1/4 cup lemon juice
1 (19 ounce) can chickpeas, drained and rinsed
1 red pepper, chopped
1/3 cup red onion, chopped
1/4 cup orange juice
1/4 cup dried apricot, chopped
1/4 cup toasted almond, slivered
3 tablespoons fresh cilantro, finely chopped and divided
1/3 cup pomegranate seeds
1 tablespoon of fresh mint, finely chopped

Steps:

  • Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
  • Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

MOROCCAN BEEF & CAULIFLOWER



Moroccan Beef & Cauliflower image

Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.

Provided by FDADELKARIM

Categories     Cauliflower

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 head cauliflower
1 1/2 lbs beef stew meat
2 tablespoons olive oil
1/2 onion, diced
2 medium garlic cloves
1/4 cup fresh parsley, finely chopped
1 tablespoon tomato paste
1 beef bouillon cube
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon turmeric

Steps:

  • Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
  • Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
  • Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
  • Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD



Moroccan Cauliflower

Number Of Ingredients 17

1 bag (14 oz) Mann's Cauliflower Cauliettes
1 tbsp coconut oil
1 clove garlic, minced
1 tsp ground cumin and paprika
1/2 tsp each ground coriander and salt
1/4 tsp each ground cinnamon and pepper
1/4 cup water
1/4 cup lemon juice
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 red pepper, chopped
1/3 cup red onion, chopped
1/4 cup orange juice
1/4 cup dried apricots, chopped
1/4 cup toasted almonds, slivered
3 tbsp fresh cilantro, finely chopped and divided
1/3 cup pomegranate seeds
1 tbsp fresh mint, finely chopped

Steps:

  • Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
  • Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

MOROCCAN CAULIFLOWER SOUP



Moroccan Cauliflower Soup image

A lightly spiced Moroccan soup. For the harissa, make your own or use store bought, found in ethnic sections of larger supermarkets.

Provided by Mikekey *

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 8

1 large head of cauliflower
2 Tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground cumin (or more, to taste)
1/2 tsp ground coriander
2 1/2 Tbsp harissa paste, divided
4 1/2 c chicken broth (or vegetable broth)
3 oz sliced almonds, toasted (divided)

Steps:

  • 1. Cut the cauliflower into small florets.
  • 2. Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
  • 3. Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
  • 4. Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
  • 5. Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.

MOROCCAN CAULIFLOWER



MOROCCAN CAULIFLOWER image

Categories     Appetizer     Side     Braise     Sauté     Vegetarian     Wheat/Gluten-Free     Dinner     Cauliflower     Healthy

Yield 4-6

Number Of Ingredients 13

1 large head of cauliflower
1 1/2 teaspoons cumin
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric
black or cayenne pepper, to taste
1 onion, sliced or coarsely chopped
3 cloves garlic, finely chopped or pressed
1/4 to 1/3 cup olive oil
1 preserved lemon, quartered
1 handful red or violet olives
1/2 cup water

Steps:

  • Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside. In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives and water and bring to a simmer. Cover and cook for about 10 minutes, stirring gently once or twice, until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.

Tips for Making the Perfect Moroccan Cauliflower

  • Choose the right cauliflower. Look for a head of cauliflower that is compact and heavy, with tightly packed florets. Avoid any heads that have brown or yellow spots, as these are signs of spoilage.
  • Cut the cauliflower into even-sized florets. This will help them cook evenly. If the florets are too large, they will take longer to cook and may not get as tender.
  • Soak the cauliflower in salted water for 30 minutes. This will help to remove any bitterness from the cauliflower and make it more flavorful.
  • Use a variety of spices in your Moroccan cauliflower dish. Common spices used in Moroccan cuisine include cumin, coriander, paprika, turmeric, and ginger. You can also add a pinch of cayenne pepper for a bit of heat.
  • Don't be afraid to experiment. There are many different ways to make Moroccan cauliflower, so feel free to adjust the ingredients and spices to your liking.

Conclusion

Moroccan cauliflower is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to add more vegetables to your diet and is also a good source of fiber and vitamins. Give one of the recipes in the article a try today and see for yourself how delicious Moroccan cauliflower can be!

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