Roasted Cauliflower With Sweet Chermoula and Yogurt

• servings: 4 servings
• total time: 45 minutes

Ingredients

4 tablespoons olive oil, plus more for serving

3 tablespoons honey

3 garlic cloves, peeled and grated or smashed into a paste

3 tablespoons lemon juice

1 cup finely chopped cilantro

3 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon fine salt, or more to taste

1 medium cauliflower, cut into florets (about 4 cups)

1 cup plain Greek yogurt, for serving

1 tablespoon toasted sliced almonds, for serving

Handful of cilantro leaves, for serving

Directions

Heat the oven to 400 degrees.

Make the sweet chermoula: To a large mixing bowl add the olive oil, honey, garlic, lemon juice, cilantro, paprika, cumin, salt and a tablespoon of water, and stir together until they are well combined.

Add the cauliflower florets to the bowl and use your hands or two large spoons to mix them with the chermoula, making sure that each floret is properly coated. Set aside any leftover sweet chermoula for serving.

Place the cauliflower florets on a parchment- or aluminum foil-lined or nonstick sheet pan. Transfer to the oven and roast for 25 to 35 minutes until the florets are tender and lightly charred.

To serve, spread the yogurt on a large plate and arrange the cauliflower on top. Top with the remaining chermoula. Drizzle everything with olive oil, and scatter with cilantro leaves and sliced almonds.

Nutrition

• Calories: 295
• Total Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Sodium: 631 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 4 g
• Total Sugars: 19 g
• Protein: 9 g