Sweet Charmoula Whole Roasted Cauliflower

The appeal is the tasty charmoula sauce and the crispy florets

Charmoula is most famous as a marinade for fish or a sauce for vegetables. It’s the foundation for many Moroccan and North-African fish dishes. Paula Wolfert explains the use of charmoula this way in The Food in Morocco… If made without the addition of olive oil, it can be brushed on the insides of any oily fish with great effect. It will also keep oily fish such as sardines fresh for a day longer than usual. Fragile fish fillets such as sole or flounder are simply brushed with charmoula, floured, fried and serve with the sauce. For all its versatility, I’m motivated to get up to speed using charmoula as a marinade and a sauce.

To make charmoula, blend mixed herbs (cilantro, parsley), garlic, spices (cumin, paprika, cayenne), oil and vinegar (or lemon juice) in the food processor for quick results. It’s aromatic, flavorful, herbaceous, acidic with fat — all the elements for a great marinade.

Paula Wolfert also says there is no best recipes for charmoula. In Marrakech, a cook might add some ginger to the spice mix. In Agadir, along the Atlantic coast, creamed onions are often added. In Tetouan, a little hot pepper oil. In Tangier, perhaps adding a little thyme. There is so much to explore when it comes to the many nuances of charmoula.

I want to start with making a sweet charmoula sauce for vegetables, such as a whole cauliflower. What’s best about using the whole cauliflower? It’s so uncomplicated with almost no prep work whatsoever. Smothered the whole cauliflower with the sauce, inside and out. Then just stick the seasoned whole cauliflower, with its outer leaves removed, in the oven and allow time to work its magic. (I prefer a convection steam oven, if that’s available to you.) The slow bake moistens the core while the extended time in the oven chars the outside. There are no other vegetables quite like that. Meanwhile, the honey in the sweet charmoula helps with caramelization and adds to the crispiness of the florets. It’s notable how well everything works together.

Print Recipe

Sweet Charmoula Whole Roasted Cauliflower

By Paula Wolfert & Everopensauce – Serves: 4

Charmoula is traditional marinade for fish. But it works equally well with vegetables, such as carrots, sweet potatoes, eggplant and cauliflower. Roasting a whole cauliflower, smothered with charmoula, is an easy and uncomplicated way to make a vegetable side.

Ingredients

• FOR THE SWEET CHARMOULA SAUCE:
• 2 teaspoon cumin seeds,
• 3 garlic cloves
• 1 teaspoon coarse sea salt
• 1/4 cup freshly chopped flat-leaf parsley
• 2 teaspoon sweet paprika
• 1/4 teaspoon freshly ground white or black pepper
• Pinch of cayenne
• 3 tablespoon honey
• Juice of 1 lemon or the rinsed pulp of a preserved lemon
• 2 tablespoon extra virgin olive oil, or more to taste
• 1 medium sized whole cauliflower (roughly 600gr)
• Flaked almonds for garnish, if desired
• Lettuce leaves to serve, if desired

Instructions

1

MAKE THE CHARMOULA: Combine the cumin, garlic, salt, herbs and spices in a blender or a mortar, blend or pound until pasty. Add the lemon juice or preserved lemon pulp and olive oil and mix to combine.

2

Preheat the oven to 350°F (50% humidity if there is a steam feature).

3

With a sharp knife, remove the bottom stalk of the cauliflower and any remaining leaves without damaging core. You want the cauliflower to be able to sit flat in the roasting pan.

4

 Place the cauliflower upside down and fill it with the sauce. Then use both your hands to shake it to make sure that the sauce goes in the inner parts of the cauliflower. Carefully flip the cauliflower inside the roasting pan (so it’s core side-down) and use a brush or your fingers to cover the cauliflower with the sauce.

5

Without the steam feature in the oven, cover the cauliflower with aluminum foil and place in the oven for 20 minutes or until the cauliflower is almost cooked (you should be able to insert a knife but with some difficulties). Skip this step when using a convection/steam oven.

6

 Uncover and put the pan back in the oven for an hour or longer (I prefer longer for a deep char) until the cauliflower is soft and fully cooked (you should be able to insert a knife easily) and the cauliflower develops a crispy char all around.

7

Serve with more sauce on top or almond flakes and lettuce leaves, if desired.

Notes

The charmoula recipe is adapted from The Food of Morocco by Paula Wolfert