Roasted Cauliflower With Sweet Chermoula and Yogurt

What would you recommend as a substitute for cilantro, for those of us who cannot abide it? Would flat leaf Italian parsley work here?

Delicious! I doubled the chermoula (substituted basil for cilantro as I'm one of those people who really can't do cilantro) and added a head of broccoli in addition to the cauliflower. I put the yogurt in the same bowl as the chermoula to soak up some of the flavor, and I added a little smoked paprika, za'atar, and olive oil to the yogurt as well. Topped with roasted chickpeas and the almonds.

A couple thoughts… I left out a lot of the honey because I often find things too sweet and saw lots of comments about that. That was a mistake.. without the honey the cumin was just wayyy too strong. I added a little honey afterwards and that really balanced it out! Also - I added browned butter w mint, sumac, and smoked paprika over the top - this kind of butter sauce often pairs w savory yogurt in Turkish dishes and it was soooo good!!! Used pistachios. I def recommend!!!!!

I think I'll add boneless skinless chicken thighs cut in half to marinate in the Chermoula and roast both cauliflower and chicken together. And then serve on couscous with the yogurt

Almost any fresh soft herb is a possible substitute for cilantro. I would substitute in this order of preference: basil, mint, flat-leaf parsley.

I love roasting cauliflower and this looked so yummy. However, I think that the chermoula had too much liquid and the cauliflower steamed instead of roasting. The honey barely came through. Next time, I will decrease the amount of lemon juice, add no water, with a squeeze of juice after cooking. Might throw in some lemon zest to the chermoula before roasting. Otherwise, love the flavors.

This was very tasty. I ran the cauliflower under the broiler briefly at the end to crisp it a bit more. We enjoyed it with flatbread. Next time I might warm the yogurt before spreading it on the plates.

Made this and loved the flavor. Added a little lemon zest to the finished cauliflower and spiced the yogurt with a little cumin and paprika. The almonds add a great crunch. Served as a side to poached black cod. Very enjoyable!

Added chickpeas. Eating it now, delicious!

Shopping fail -- thought I had cilantro but didn't. I ended up using what I had in the fridge and the garden, mostly Italian parsley with a good handful each of basil and mint. We enjoyed it thoroughly, though I look forward to trying it some day as written. Well, mostly as written; 2 tablespoons of honey was sweet enough for me.

I would cut down on the honey by one tablespoon. Delicious, but just a tad too sweet.

I made this for dinner tonight. After reading the notes, I cut the honey to two tablespoons instead of three and I added some turmeric and a little salt to the yogurt which I doubled by the way. It was pretty spread on the platter before adding the cooked cauliflower and toppings. Went well with some hummus, cheese, garlic and olive oil bread and green olives on the side. I’d make this recipe again using all three tablespoons of honey and use it as a side to a protein main.

Used only 1 tbsp honey in sauce. Roasted cauliflower with Ras Al hanout and some turmeric with hing. Added golden raisins, almonds and capers to the pan 10 minutes before removing from oven. Put cauliflower on yogurt, topped with sauce. Really really delicious.

Definitely. A little mint with parsley would add a nice something too.

For people like me who don’t like cilantro try an equal mix of minced Italian parsley, mint, basil (I like Thai basil best for this but any will work), and lime zest.