Oven Roasted Moroccan Cauliflower

This delicious recipe for Oven Roasted Moroccan Cauliflower is sure to become a favorite in your house. It’s ideal as a side to go with any meal, or even for a healthy snack or light lunch dish. It is a brilliant dish that would be great with any Middle Eastern or Moroccan themed meals you might be creating or use it simply as a side dish to serve with your main meal.

Try it served simply with a smear of Labneh (that you can easily make yourself by following this recipe) or try it with the featured Turmeric Yogurt Sauce recipe for a lovely combination of flavors. A smear of hummus on the serving platter also goes well with these flavors.  You could try making your own home made Low Carb Zucchini Hummus for a delicious combination of flavors. Sliced fresh fennel served as a garnish also really compliments this dish.

How To Serve This Dish

Moroccan and Middle Eastern inspired food is a favorite of mine, so this is just one of many of these themed recipes that I have created. Check out the lovely Low Carb Moroccan Oven Roasted Pumpkin Recipe that would go really well with this dish. I also love to serve Oven Roasted Harissa Beans with this dish for a lovely combination of flavors. Don’t forget the recipe for Low Carb Cauliflower Cous Cous as well.

A couple of delicious main meals that would also be lovely served with this dish includes a recipe for Low Carb Syrian Chicken, as well as a slow cooker recipe for Syrian Lamb and Eggplant Tagine. A combination of some of these dishes would create an absolutely amazing Moroccan themed dinner party, and one that is sugar free and low carb of course.

I hope you get to make some of these delicious dishes and enjoy them a much as I do.

Kxx

Oven Roasted Moroccan Cauliflower

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Side Dish, Vegetable

Cuisine: Gluten Free, Keto, LCHF, Low Carb, Vegan, Vegetarian

Servings: 6

Ingredients

• ½ medium cauliflower cut into florets
• 1 tablespoon Moroccan Spice Mix
• 1 teaspoon Sumac powder
• 1 tablespoon sunflower seeds ground
• 1 tablespoon almond meal/almond flour switch for extra sunflower seeds to keep nut free
• 3 tablespoons EVOO-extra virgin olive oil
• Salt to taste

Optional Turmeric Yogurt Sauce

• ½ cup Greek Yogurt
• 1 tablespoons lemon juice or to taste
• ½ teaspoon minced garlic
• ½ teaspoon turmeric powder
• 2 tablespoons EVOO- Extra Virgin Olive Oil
• Salt to taste
• Blend all ingredients together to a smooth consistency

Instructions

• Preheat oven to 210 C/410 F
• Place florets in a large bowl and sprinkle with Moroccan spice, Sumac powder and the ground almonds and sunflower seeds. 
• Add the EVOO and toss through to distribute oil evenly. Add the almond and sunflower seed coating and toss through the cauliflower.
• Bake on an oven tray for 20-30 minutes, till cooked through and crisp to your taste.
• Turn half way through cooking to cook evenly if required.
• Serve with Tumeric Yogurt Sauce and garnish with fresh coriander.

To Serve

• Serve straight from the oven or try it served with a smear of Labneh or with the Turmeric Yoghurt Sauce.
• Add a couple of tablespoons of lemon juice and a couple of tablespoons of EVOO-extra virgin olive oil to 1/4 cup of Greek yoghurt for a simple sauce to compliment the flavours.
• Try thinly sliced fennel served on top of this dish as a garnish.

Recipe Notes

You can omit the crumb made by the almond meal and the sunflower seeds if you need to. It does add a lovely texture though so use if you can.

Nutritional Information

Serving: 1serve | Calories: 194kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Fiber: 3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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