Moroccan Spiced Roasted Cauliflower Recipes

MOROCCAN CAULIFLOWER WITH SPICES

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

Moroccan Cauliflower With Spices image

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.).

Ingredients

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

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Provided by Good Food team

Categories Lunch, Soup

Time 30m

Number Of Ingredients 6

Moroccan spiced cauliflower & almond soup image

Steps:

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.7 milligram of sodium

Ingredients

1 large cauliflower
2 tbsp olive oil
½ tsp each ground cinnamon, cumin and coriander
2 tbsp harissa paste , plus extra drizzle
1l hot vegetable or chicken stock
50g toasted flaked almond , plus extra to serve

MOROCCAN CAULIFLOWER SOUP

Make and share this Moroccan Cauliflower Soup recipe from Food.com.

Provided by Debi9400

Categories Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Moroccan Cauliflower Soup image

Steps:

In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
Puree the soup in a blender or with an immersion blender until smooth.
In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
Season with salt and pepper and stir in the chopped cilantro.
Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.

Nutrition Facts : Calories 319.4, Fat 25.6, SaturatedFat 10.5, Cholesterol 85, Sodium 112.7, Carbohydrate 18, Fiber 5, Sugar 8.1, Protein 8.4

Ingredients

4 tablespoons unsalted butter
3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 large head cauliflower, cut into 1 inch florets
1 1/2 teaspoons ground coriander
salt, to taste
fresh ground pepper, to taste
4 cups vegetable stock
1 large egg
1 1/2 teaspoons cornstarch
1 cup plain yogurt
2 tablespoons fresh cilantro, coarsely chopped
crushed red pepper flakes, for garnish

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