This delicious roasted cauliflower recipe takes your mouth on a culinary journey! With aromatic Moroccan spices, tangy feta cheese, and crunchy nuts, this keto side dish is sure to please.
We eat a lot of cauliflower in this household. It’s one of our go-to side dishes, and there are so many wonderful ways to prepare it. From cauliflower risotto to cauliflower potato salad, it makes an appearance on our dinner table at least twice a week. And this new Moroccan Roasted Cauliflower recipe is an absolute winner!
I’ve long loved Moroccan flavors, so it was an absolute dream to travel to Morocco and taste the real deal in person. I think we ate some sort of tagine every day while there – chicken tagine, lamb tagine, beef tagine. On the last evening, I had a phenomenal seafood tagine at L’Olivier at the Hilton Tangier Al Houara Resort. I will dream about that dish for years to come.
I found it relatively easy to stay low carb and keto by simply avoiding the breads and couscous and focusing on the meat and vegetables. We were in and out of spice shops in every city we visited, and I came home with plenty of ras el hanout (classic Moroccan spice blend).
That wonderful seasoning mix is extremely versatile, and wonderful on meats, fish, and veggies. And it takes simple roasted cauliflower to the next level!
Why you will love this recipe
- Simple side dish: Need an easy side to go with some grilled chicken or beef? Look no further than this Moroccan Cauliflower recipe.
- Aromatic flavor: Moroccan spices bring together an intoxicating combination of cumin, turmeric, coriander, cardamom, and even cinnamon. It’s truly unique and the smells emanating from your kitchen will entice you.
- Beautiful presentation: Plain roasted cauliflower can look rather boring on the plate. But with the rich spices, crumbled feta, chopped nuts, and cilantro, this is an eye-catching dish!
- Easy to make ahead: It’s easy to prep this keto side dish in advance. You can roast the cauliflower, refrigerate, and re-warm it later. Add the toppings when ready to serve. The leftovers warm up nicely as well.
- Great for keto: With only 6 grams of carbs per serving, it’s perfect for all low carb and healthy diets.
Ingredient Notes
- Cauliflower: You need fresh cauliflower for this recipe, as frozen will become mushy in the oven.
- Olive oil: Any liquid oil will work, including avocado oil and coconut oil.
- Ras el hanout: This is a classic Moroccan spice blend that includes cinnamon, turmeric, coriander, and cumin, among other spices. It’s used in many classic dishes like tagging, and makes a great rub for meats and veggies.
- Cayenne: I added a little kick with some cayenne, but this is optional.
- Feta: This tangy cheese is not really Moroccan, but it plays into the Mediterranean flavors nicely.
- Almonds: Many Moroccan dishes are topped with crunchy nuts like almonds or walnuts. Sliced almonds works well in this low carb side dish.
- Cilantro: Some chopped fresh cilantro brightens up the roasted cauliflower nicely.
Step by Step Directions
- Prep the cauliflower: In a large bowl, toss the cauliflower with the olive oil to coat. Sprinkle with the spice mix, cayenne, and salt and toss well to combine.
- Roast the cauliflower: Spread the cauliflower out in a single layer on a rimmed baking sheet. Bake 20 to 25 minutes, until browned and fork tender.
- Garnish: Transfer to a serving dish and sprinkle with the feta, almonds, and chopped cilantro. Serve immediately.
Tips for Success
Try to cut the cauliflower into relatively even-sized florets so that they cook evenly. Make them 1 inch or smaller so they are easier to eat!
I prefer to roast cauliflower on a bare metal baking pan, with no parchment or foil. I find that the florets brown more nicely when they are directly against the hot pan.
Frequently Asked Questions
If you’ve ever had Moroccan cuisine of any sort, you’ve probably had ras el hanout. It is the country’s signature spice blend and can contain up to 40 different spices, including turmeric, cumin, cardamom, cinnamon, coriander, and fenugreek. This rich, aromatic seasoning evokes images of rich North African textiles, camel trains, and tangines set over hot coals. It is a wonderful addition to any meat or vegetable dish.
This easy roasted cauliflower recipe takes only 20 to 25 minutes in the oven. It all depends on how browned you like it.
This roasted Moroccan Cauliflower recipe has 6.1 grams of carbs and 2.4 grams of fiber. If you count net carbs, this recipe has 3.7 grams.
More delicious cauliflower recipes
Moroccan Cauliflower Recipe
Servings: 6 servings
This delicious roasted cauliflower recipe takes your mouth on a culinary journey! With aromatic Moroccan spices, tangy feta cheese, and crunchy nuts, this keto side dish is sure to please.
- 20 ounces (566.99 g) cauliflower florets, cut into even 1-inch florets
- 2 tbsp olive oil
- 2 tsp ras el hanout
- 1/4 tsp cayenne, optional
- 3/4 tsp salt
- 1/3 cup (50 g) crumbled feta
- 2 tbsp sliced almonds, or other chopped nuts
- Fresh cilantro, chopped
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Preheat the oven to 400ºF.
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In a large bowl, toss the cauliflower with the olive oil to coat. Sprinkle with the spice mix, cayenne, and salt and toss well to combine.
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Spread the cauliflower out in a single layer on a rimmed baking sheet. Bake 20 to 25 minutes, until browned and fork tender.
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Transfer to a serving dish and sprinkle with the feta, almonds, and chopped cilantro. Serve immediately.
Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.
Serving: 1serving = 1/6th of recipe | Calories: 104kcal | Carbohydrates: 6.1g | Protein: 3.7g | Fat: 7.8g | Saturated Fat: 2.1g | Fiber: 2.4g
Categories:
Egg-Free,
Side Dishes,
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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