Cauliflower chermoula

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Make the most of cauliflower stems and leaves with this flavourful Chermoula recipe.

2
20 Minutes

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Ingredients

  • Cauliflower Stems
  • Olive oil
  • Pink Salt and Pepper

Cauli Leaf Chermoula Sauce

  • 10 cauliflower leaves (tender ones are best, but all are usable)
  • Grated peel and juice of 1 lemon
  • 1 spoon toasted cumin seeds
  • 2 garlic cloves
  • 1 tbsp ginger
  • 1/2 cup olive oil
  • 1 pinch chili flakes
  • 2 tbsp chopped and roasted nuts

Method

  1. Peel off the hard bits from the cauliflower stems and larger leaf stems, using only the tender hearts.
  2. Boil water and poach the stems for 5 minutes, then set aside.
  3. Heat a pan with olive oil and sear the stems over medium heat for a few minutes. Sprinkle with salt and pepper.
  4. In a mortar, crush garlic, ginger, and cumin seeds. Add lemon peel, lemon juice, chili flakes, and olive oil, mixing well.
  5. Finely chop cauliflower leaves and add to the mixture. Season well.
  6. Plate the stems, top with chermoula sauce, and sprinkle with nuts.
  7. Buen Apetito!
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