Moroccan Roasted Cauliflower | Dorothy Lane Market

Moroccan Roasted Cauliflower

PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 19th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 cauliflower steaks
  • 1 pt grape tomatoes
  • 1 can chickpeas (garbanzo), drained and rinsed
  • 3 Tbsp harissa, or more to taste
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp salt and pepper, or more to taste
  • 8 oz container Tzatziki sauce
  • 4 Stonefire Naan Authentic Flatbread

INSTRUCTIONS

1
Preheat the oven to 450ºF.
2
On a large sheet pan, place the cauliflower steaks, tomatoes, and chickpeas. In a small bowl, whisk together the olive oil and harissa. Pour over veggies and mix well, coating the veggies with the mixture. Season to taste with salt and pepper
3
Roast the veggies 25-35 minutes or until golden brown and cooked to your liking.
4
Make the sauce by stirring an additional 1-2 Tbsp harissa, to taste, and 1 Tbsp olive oil into the tzatziki sauce. Serve cauliflower steaks with sauce and naan.

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Moroccan Roasted Cauliflower

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • 4 cauliflower steaks
  • 1 pt grape tomatoes
  • 1 can chickpeas (garbanzo), drained and rinsed
  • 3 Tbsp harissa, or more to taste
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp salt and pepper, or more to taste
  • 8 oz container Tzatziki sauce
  • 4 Stonefire Naan Authentic Flatbread

INSTRUCTIONS

1
Preheat the oven to 450ºF.
2
On a large sheet pan, place the cauliflower steaks, tomatoes, and chickpeas. In a small bowl, whisk together the olive oil and harissa. Pour over veggies and mix well, coating the veggies with the mixture. Season to taste with salt and pepper
3
Roast the veggies 25-35 minutes or until golden brown and cooked to your liking.
4
Make the sauce by stirring an additional 1-2 Tbsp harissa, to taste, and 1 Tbsp olive oil into the tzatziki sauce. Serve cauliflower steaks with sauce and naan.

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