Moroccan-Spiced Cauliflower

Roasting cauliflower in warming spices and fresh herbs greatly transforms the flavour, creating a delicious accompaniment to any meat or fish dish.

Roast Moroccan-Spiced Cauliflower

Serves 2 with leftovers (makes 3 servings).

Approximate nutrition per serving: 175kcal / 13.4g fat / 8.2g saturated fat / 8.8g total carbohydrates / 4.3g fibre / 4.5g net carbohydrates / 4.9g protein.


  • 350g cauliflower, chopped into small florets
  • 2 garlic cloves, crushed
  • ½ shallot (about 10g), finely chopped
  • 3 teaspoons whole coriander seeds
  • ¾ cinnamon stick (about 4g)
  • ½ teaspoon fennel seeds
  • Fresh coriander
  • Fresh parsley
  • 3 tablespoons grass-fed unsalted butter
  • Sea salt

Extra utensils:

  • Spice grinder


  1. Preheat the oven to 200ºC (fan).
  2. Add the coriander seeds, cinnamon, and fennel seeds to the spice grinder. Blitz until finely ground. Add a small handful of fresh coriander and fresh parsley. Blend again. Set aside.
  3. In a medium frying pan, melt two tablespoons of butter over a low-medium heat. Add the crushed garlic and finely chopped shallot and sauté for 2-3 minutes, or until the onion starts to soften. Stir frequently.
  4. Add the freshly ground spices to the frying pan and mix with the garlic/shallot. After one minute, remove from the heat and set aside.
  5. Melt one tablespoon of butter in a large ceramic dish. Place the cauliflower florets into the dish, adding the spice paste on top. Mix thoroughly to ensure that the cauliflower is coated.
  6. Roast in the oven for about 15 minutes.
  7. Serve with extra finely chopped parsley and a couple of lime wedges.




4 thoughts on “Moroccan-Spiced Cauliflower

  1. I love cauliflower… I am surely gonna try this out…
    Thank you for sharing recipe…
    Also, please visit for more such delicious and finger-licking recipes at and also follow us for more yummylicious recipes.


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