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An overhead close-up shot of roasted Moroccan spiced cauliflower florets on a baking sheet, showing their crispy, caramelized edges.

Moroccan Cauliflower: The Ultimate Roasted Recipe

This Moroccan Cauliflower recipe features perfectly roasted florets tossed in a warm, aromatic blend of spices like cumin, coriander, and turmeric. A healthy, easy, and incredibly flavorful side dish that's naturally vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Middle Eastern, Moroccan
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp cayenne pepper optional

Equipment

  • 1 Baking sheet
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the cumin, coriander, smoked paprika, turmeric, cinnamon, ginger, and optional cayenne pepper.
  3. In a large bowl, place the cauliflower florets. Drizzle with olive oil, and add the minced garlic, lemon zest, salt, and pepper. Sprinkle the prepared spice blend over the cauliflower and toss until every floret is evenly coated.
  4. Spread the seasoned cauliflower in a single, even layer on the prepared baking sheet. Do not overcrowd the pan.
  5. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and has crispy, caramelized edges.
  6. Remove from the oven, transfer to a serving platter, and squeeze fresh lemon juice over the top. Garnish with fresh chopped cilantro and parsley before serving.

Notes

For extra crispy cauliflower, ensure the florets are completely dry before tossing with oil and spices.
Feel free to add other vegetables like onions or bell peppers to the baking sheet for a more robust roasted vegetable medley.
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