A Moroccan vegetarian dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 1 h 20 min

Organic sourcing

Cauliflower is best sourced organic due to its porous nature, which can absorb pesticides. Cilantro and parsley are on the Dirty Dozen list, so go organic if possible.

Ingredients

• 1 large head cauliflower
• 1/4 cup extra-virgin olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 small red chili, finely chopped
• 1/2 tsp ground cumin (for chermoula)
• 1/2 tsp ground coriander (for chermoula)
• 1/2 tsp paprika (for chermoula)
• 1/4 cup fresh lemon juice

Method

1. Preheat the oven to 400°F (200°C).
2. Trim the cauliflower head, removing the green leaves and stem, but keeping it whole.
3. In a small bowl, mix together the olive oil, ground cumin, ground coriander, smoked paprika, and salt.
4. Brush the entire cauliflower head with the spice oil mixture, ensuring it is evenly coated.
5. Place the cauliflower on a baking sheet and roast for 45-55 minutes until tender and golden.
6. While the cauliflower roasts, prepare the chermoula in a bowl: combine cilantro, parsley, garlic, red chili, ground cumin, ground coriander, paprika, and lemon juice.
7. Stir the chermoula mixture well and adjust seasoning according to taste.
8. Once the cauliflower is roasted, remove it from the oven and let it cool for a few minutes.
9. Serve the cauliflower whole, with chermoula drizzled over the top or on the side.

Notes

• If you prefer less heat, omit the red chili or use a milder pepper.
• Prepare chermoula up to a day in advance and refrigerate for deeper flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.