Mediterranean cuisine

Easy

Chermoula Crispy Cauliflower

Name: Chermoula Crispy Cauliflower
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 head Cauliflower, florets; 2 tbsp. Extra virgin olive oil; 1 tsp. Garam masala (or raz el hanout); 1/2 tsp. Salt; 1/2 tsp. Pepper; Chermoula; 1 (1/4 reserved whole) bu. Cilantro, lightly sliced; 1 bu. Parsley, lightly sliced; 1 ea. Serrano pepper, chopped; 1 tbsp. Extra virgin olive oil; 1/4 tsp. Salt; 1/4 tsp. Pepper; 1/4 tsp. Cummin; 1 tsp. Coriander; 1 tsp. Chill powder; 2 cloves Garlic, chopped; Tomato Chermoula; 1/2 cup Canned tomato, blended; 1/4 cup Canned roasted peppers, blended; 1 tsp. Smoked paprika; 1 tsp. Tomato paste; 1 clove Garlic, chopped; 1 large Lemon juice; 1/4 tsp. Pepper; 1/4 tsp. Salt; 2 tbsp. Extra virgin olive oil; 1 large Red pepper, extra-large diced; 1/2 cup Cherry tomatoes halved; 1/4 large Red onion, thinly sliced; 1 tsp. Cilantro

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The aroma is luring and the full-bodied flavors are just amazing. There is a cheeky sweetness throughout the dish that won’t be too much. A fresh and tangy explosion just pops in your mouth in less than 15 seconds from the vibrant herb Chermoula. With plenty of other flavors going on that enhances the whole dish you get a real surprise in the making as the flavors come together so well. Why not take these familiar ingredients and create a refreshing change that causes an unexpected surprise from the humble cauliflower florets and you can create at home with just a bit of imagination and my recipe. So wow your guests or family today it’s easy.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 head Cauliflower, florets
2 tbsp. Extra virgin olive oil
1 tsp. Garam masala (or raz el hanout)
1/2 tsp. Salt
1/2 tsp. Pepper
Chermoula
1 (1/4 reserved whole) bu. Cilantro, lightly sliced
1 bu. Parsley, lightly sliced
1 ea. Serrano pepper, chopped
1 tbsp. Extra virgin olive oil
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cummin
1 tsp. Coriander
1 tsp. Chill powder
2 cloves Garlic, chopped
Tomato Chermoula
1/2 cup Canned tomato, blended
1/4 cup Canned roasted peppers, blended
1 tsp. Smoked paprika
1 tsp. Tomato paste
1 clove Garlic, chopped
1 large Lemon juice
1/4 tsp. Pepper
1/4 tsp. Salt
2 tbsp. Extra virgin olive oil
1 large Red pepper, extra-large diced
1/2 cup Cherry tomatoes halved
1/4 large Red onion, thinly sliced
1 tsp. Cilantro
Crispy Coating
1 cup All-purpose Flour
1/4 cup Corn starch
1/2 tsp. Pepper
1 tsp. Salt

Directions:

Step 1

In a large bowl, mix together the garam masala with extra virgin olive oil, salt, and pepper. Add the cauliflower until well coated.

Step 2

Chermoula: In a blender, puree the parsley, cilantro, Serrano chili, cumin, coriander, chili powder, garlic, olive oil, season salt, and pepper.

Step 3

Tomato Chermoula: In a separate bowl mix the blended peppers, blended canned tomatoes, garlic grated, smoked paprika tomato paste, lemon juice, extra virgin olive oil, salt and pepper.

Step 4

Whisk together the flour, cornstarch, salt and pepper. Coat the cauliflower, tossing out excess flour, before you deep fry.

Step 5

Deep fry the cauliflower and red bell peppers together in 350°F/180°C oil. Cook until light golden brown and crispy, season with let dry for 1 minute then toss with tomato Chermoula, sliced red onion, cilantro leaves, cherry tomato, season with more salt and pepper to taste.

Step 6

Pace the green chermoula on the base of the plate or on the side for dipping. Add the crispy cauliflower salad and enjoy! Serve with lemon wedges if desired and more cilantro.