4 Serves
95 Mins
Preheat your oven to 200°C. Trim the leaves from the cauliflower and trim the stem so it sits flat on a cutting board.
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Vitamin K
159 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
57 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
537 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, combine the chopped cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil to create the chermoula sauce.
Place the cauliflower in a roasting pan and brush it thoroughly with the prepared chermoula sauce, ensuring it is well coated.
Roast the cauliflower in the oven until tender and golden brown, approximately 60 to 70 minutes, basting occasionally with any remaining sauce.
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