How to make Chermoula Crispy Cauliflower

The aroma is luring and the full-bodied flavors are just amazing. There is a cheeky sweetness throughout the dish that won’t be too much. A fresh and tangy explosion just pops in your mouth in less than 15 seconds from the vibrant herb Chermoula. With plenty of other flavors going on that enhances the whole dish you get a real surprise in the making as the flavors come together so well. Why not take these familiar ingredients and create a refreshing change that causes an unexpected surprise from the humble cauliflower florets and you can create at home with just a bit of imagination and my recipe. So wow your guests or family today it’s easy.

• 1 head Cauliflower, florets
• 2 tbsp Extra virgin olive oil
• 1 tsp Garam masala (or raz el hanout)
• ½ tsp Salt
• ½ tsp Pepper
• 【 Chermoula 】
• 1 (1/4 reserved whole) bu. Cilantro, lightly sliced
• 1 bu. Parsley, lightly sliced
• 1 ea. Serrano pepper, chopped
• 1 tbsp Extra virgin olive oil
• ¼ tsp Salt
• ¼ tsp Pepper
• ¼ tsp Cummin
• 1 tsp Coriander
• 1 tsp Chill powder
• 2 cloves Garlic, chopped
• 【 Tomato Chermoula 】
• ½ cup Canned tomato, blended
• ¼ cup Canned roasted peppers, blended
• 1 tsp Smoked paprika
• 1 tsp Tomato paste
• 1 clove Garlic, chopped
• 1 large Lemon juice
• ¼ tsp Pepper
• ¼ tsp Salt
• 2 tbsp Extra virgin olive oil
• 1 large Red pepper, extra-large diced
• ½ cup Cherry tomatoes halved
• ¼ large Red onion, thinly sliced
• 1 tsp Cilantro
• 【 Crispy Coating 】
• 1 cup All-purpose Flour
• ¼ cup Corn starch
• ½ tsp Pepper
• 1 tsp Salt

Step 1

In a large bowl, mix together the garam masala with extra virgin olive oil, salt, and pepper. Add the cauliflower until well coated.

Step 2

Chermoula: In a blender, puree the parsley, cilantro, Serrano chili, cumin, coriander, chili powder, garlic, olive oil, season salt, and pepper.

Step 3

Tomato Chermoula: In a separate bowl mix the blended peppers, blended canned tomatoes, garlic grated, smoked paprika tomato paste, lemon juice, extra virgin olive oil, salt and pepper.

Step 4

Whisk together the flour, cornstarch, salt and pepper. Coat the cauliflower, tossing out excess flour, before you deep fry.

Step 5

Deep fry the cauliflower and red bell peppers together in 350°F/180°C oil. Cook until light golden brown and crispy, season with let dry for 1 minute then toss with tomato Chermoula, sliced red onion, cilantro leaves, cherry tomato, season with more salt and pepper to taste.

Step 6

Pace the green chermoula on the base of the plate or on the side for dipping. Add the crispy cauliflower salad and enjoy! Serve with lemon wedges if desired and more cilantro.