Charred, golden roasted cauliflower is piled over a swoosh of creamy hummus, spooned with a bright, herby preserved lemon chermoula, and scattered with toasted crunchy almonds. This Roasted Cauliflower with Preserved Lemon Chermoula, Hummus and Crunchy Almonds is a showstopping North African-inspired dish that looks like restaurant food and takes about 40 minutes.
Every layer has a role. The cauliflower is roasted at high heat until deeply browned and sweet. The hummus is cool, creamy, and nutty from tahini. The chermoula, a vibrant Moroccan herb sauce, brings fresh cilantro, parsley, garlic, cumin, paprika, and lemon. Finely chopped preserved lemon adds a salty, floral, intensely lemony punch that fresh lemon alone cannot match. Toasted almonds on top add crunch.
Preserved lemons are a staple of Moroccan cooking, sold in jars at many supermarkets and specialty stores, and they keep for months in the fridge. If you cannot find them, a quick substitute is included below.
Serve it as a dramatic main over rice or couscous, as part of a mezze spread with warm pita, or as a stunning side for holiday dinners. It is easy to prepare ahead, and every component can be made in advance.
This recipe is 100% vegan, dairy-free, and gluten-free. It contains tree nuts (almonds) and sesame (tahini).
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 20 mins | 25 mins | 45 mins | 4 | ~420 kcal each |
Ingredients
For the Roasted Cauliflower
- 1 large head cauliflower (about 2 lb / 900g), cut into large florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp black pepper
For the Preserved Lemon Chermoula
- 1 cup packed fresh cilantro (leaves and tender stems)
- ½ cup packed fresh parsley
- 1 preserved lemon, rind only, rinsed and finely chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes
- ⅓ cup (80ml) olive oil
- 1 tbsp lemon juice
- Salt to taste
For the Hummus
- 1 can (15 oz / 400g) chickpeas, drained, liquid reserved
- ⅓ cup (80g) tahini
- 3 tbsp lemon juice
- 1 garlic clove
- ½ tsp salt
- 3–4 tbsp ice water
For the Crunchy Almonds
- ⅓ cup (50g) whole almonds, roughly chopped
- 1 tsp olive oil
- Pinch of salt
To Serve
- Warm pita or flatbread
- Rice or couscous
- Fresh herbs
- Pomegranate seeds
Optional Additions
- Pomegranate seeds
- Fresh mint
- Sliced olives
- Pickled red onion
Instructions
- Roast the cauliflower. Preheat the oven to 450°F (230°C). Toss the florets with the olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet in a single layer for 22–28 minutes, turning once, until deeply golden and charred at the edges.
- Toast the almonds. In a dry skillet over medium heat, toast the chopped almonds with 1 teaspoon of olive oil for 3–4 minutes, stirring, until golden. Add a pinch of salt and set aside.
- Make the chermoula. Add the cilantro, parsley, preserved lemon, garlic, cumin, paprika, chili flakes, olive oil, and lemon juice to a food processor. Pulse into a coarse, spoonable sauce. Taste and add salt only if needed, since preserved lemon is salty.
- Make the hummus. Blend the tahini and lemon juice for 1 minute until pale and thick. Add the chickpeas, garlic, and salt and blend for 2 minutes, adding ice water a tablespoon at a time until silky smooth.
- Assemble. Spread the hummus in a wide shallow bowl or platter with the back of a spoon. Pile the roasted cauliflower on top.
- Finish. Spoon the chermoula over the cauliflower and scatter the almonds. Add pomegranate seeds and herbs if using. Serve warm.
Pro Tips for the Best Chermoula Cauliflower
- Rinse the preserved lemon. Removing excess salt gives a brighter flavor.
- Use only the rind. The pulp is very salty and bitter.
- Roast at high heat. Charred edges balance the fresh, tangy sauce.
- Use ice water in the hummus. It makes it fluffy and silky.
- Blend the tahini first. This creates a smoother hummus.
- Taste the chermoula before salting. Preserved lemon adds plenty.
- Serve warm cauliflower on room temperature hummus. The contrast is lovely.
- Toast the almonds just before serving. They stay crunchiest.
A Few Notes on Ingredients
Cauliflower provides fiber and vitamin C. Chickpeas and tahini make the hummus a good source of plant protein and minerals, and cilantro and parsley add fresh herbs and vitamins. Almonds add crunch and healthy fats.
The dish is rich and satisfying, so it works as a main when served with grains or flatbread.
Flavor Variations
- Harissa Cauliflower: Add harissa paste to the roasting oil.
- Pistachio Version: Replace almonds with pistachios.
- Quick Lemon Substitute: If you have no preserved lemon, use 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ¼ teaspoon extra salt in the chermoula.
- Nut-Free Version: Use toasted pumpkin seeds in place of almonds.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~420 kcal | 13g | 30g | 10g | 29g |
Storage
- Refrigerator: Store each component in a separate airtight container for up to 4 days.
- Chermoula: Keeps for 5 days in the fridge. Cover with a thin layer of olive oil to keep it green.
- Hummus: Keeps up to 5 days.
- Reheat: Warm the cauliflower in a 400°F oven for 8–10 minutes, and assemble just before serving.
Frequently Asked Questions
What is chermoula?
Chermoula is a North African herb sauce made with cilantro, parsley, garlic, cumin, paprika, and lemon. It is used on vegetables, grains, and legumes.
Where do I find preserved lemons?
Look in the international or Middle Eastern aisle, at specialty stores, or online. You can also make them at home with lemons and salt.
Can I use store-bought hummus?
Yes. Use about 1½ cups of plain hummus to save time.
Can I make this ahead?
Yes. Make the chermoula and hummus up to 4 days ahead, and roast the cauliflower just before serving.
Can I make it nut-free?
Yes. Replace the almonds with toasted pumpkin or sunflower seeds.
How is this different from your other cauliflower recipes?
This is a Moroccan-inspired platter built on hummus, a preserved lemon chermoula, and toasted almonds. Our Vegan Cauliflower Steak with Chimichurri uses an Argentinian-style herb sauce, and our Roasted Cauliflower and Chickpeas is a simple sheet pan dinner with a lemon tahini drizzle.
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