Cauliflower Recipe
chermoula, pickled fresno, almond picada, golden raisin, yogurt
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Ingredients
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Main Components
Method
Preparation Steps
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss them with olive oil, salt, and pepper. Spread the florets evenly on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
Prepare the Chermoula
In a bowl, mix together the chermoula sauce. If store-bought, ensure it is well combined before using.
Make the Almond Picada
In a dry skillet over medium heat, toast the chopped almonds until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
Assemble the Dish
On a serving platter, arrange the roasted cauliflower florets. Drizzle with the chermoula sauce, then scatter the pickled Fresno peppers, toasted almonds, and golden raisins on top.
Serve with Yogurt
Serve the dish warm, with a side of yogurt for drizzling or dipping.