Moroccan Cauliflower

Moroccan cauliflower is the perfect healthy side dish and pairs perfectly with any protein! You will love adding Moroccan cauliflower to for your favorite buddha bowls, rice bowls or grain bowls. Vegan, gluten free, low carb, keto, paleo and Whole30 friendly!

Course Side Dish

Cuisine Moroccan

Keyword moroccan cauliflower

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 92kcal

Author Samantha Rowland

Cost $3.85 recipe/$0.96 serving

Ingredients

1 large head cauliflower $2.65
1 tbsp avocado oil $0.35
1.5 tsp turmeric $0.15
1 tsp ground cumin $0.05
1 tsp sea salt $0.05
1 tsp garlic powder $0.10
1/2 tsp ground cinnamon $0.05

Instructions

Preheat oven to 450F
Cut the cauliflower florets from the stalk. Cut the florets into equal size pieces for roasting.
Place parchment paper or aluminum foil on a baking sheet.
Add cauliflower florets to the baking sheet. Drizzle avocado oil (or olive oil) over cauliflower.
In a small bowl, combine the spices. Stir well.
Sprinkle the spices directly over the cauliflower. Stir well until all the cauliflower is fully coated with spice blend.
Bake in oven 450F for 25 minutes. After 25 minutes, take out and stir well.
Bake another 5-7 minutes until tender and roasted.

Notes

How to add more flavor:

Add a squeeze of lemon or lime juice after cooking
Drizzle the with tahini or a lime cilantro yogurt sauce
Sprinkle with fresh herbs including: cilantro, Italian flat leaf parsley or mint
Add more Moroccan spices including smoked paprika, thyme or coriander seeds.

Storage:

Store leftovers in the fridge for up to 5 days in an airtight container.

Nutrition