Moroccan Cauliflower Recipe

Roasted Moroccan Cauliflower in a white oval bowl with crumbled feta, sliced almonds, and chopped cilantro on top.

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.

Course Side Dish

Cuisine Mediterranean

Keyword Moroccan Cauliflower

Prep Time 5

Cook Time 25

Servings servings

Calories 104kcal

Author Carolyn

Ingredients

20 ounces 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 crumbled feta
2 tbsp sliced almonds or other chopped nuts
Fresh cilantro chopped

US Customary - Metric

Instructions

Preheat the oven to 400ºF.
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.
Spread the cauliflower out in a single layer on a rimmed baking sheet. Bake 20 to 25 minutes, until browned and fork tender.
Transfer to a serving dish and sprinkle with the feta, almonds, and chopped cilantro. Serve immediately.

Notes

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.

Nutrition