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Chermoula Roasted Cauliflower

Chermoula Roasted Cauliflower

with Garlicky Beans, Caramelised Onion Bulgur and Herby Drizzle

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We love a good Chermoula Roasted Cauliflower and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:SpicyUnder 550 calories
Allergens:SulphitesCereals containing GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Onion

1 pack(s)

Green Beans

1 unit(s)

Garlic Clove

1 pot(s)

Chermoula Spice Mix

1 sachet

Balsamic Vinegar


100 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet

Vegetable Stock Powder


1 bunch(es)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)


¾ block(s)

Feta Cheese


Not included in your delivery

240 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat17.0 g
of which saturates8.0 g
Carbohydrate61 g
of which sugars17.0 g
Protein22 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove and discard the leaves from the cauliflower, then cut into quarters. Halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).


Put the chermoula spice blend in a mixing bowl and add a good glug of oil and a pinch of salt and pepper. Stir together, then add the cauliflower to the bowl and mix around to coat it in the spice and oil. Pop the cauliflower on a baking tray and roast on the top shelf of your oven until golden and charred, about 20 mins.


Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the green beans with a pinch of salt and pepper and fry until tender and slightly charred, stirring occasionally, 4-5 mins. Add the garlic to the pan, stir and cook for 1 minute, then remove the beans to a bowl and set aside.


Pop your pan back on medium heat, with another drizzle of oil. Add the onion, stir and cook until softened, 4-5 mins. Add the balsamic vinegar to the onion, stir and cook for 1-2 mins until evaporated. Pour in the bulgur, water (see ingredients for amount) and stock powder. Bring to the boil, simmer for 1 minute, then cover with a lid, remove from the heat and leave to the side until the bulgur has absorbed the stock, 12-15 mins.


Remove the mint leaves from their stalks and finely chop (discard the stalks). Finely chop the parsley (stalks and all). Zest and halve the lemon. Put half the mint and half the parsley in a small bowl and add the olive oil (see ingredients for amount), a pinch of salt and pepper and a squeeze of lemon juice. Mix together, taste and add more salt and pepper if you feel it needs it. Break up the feta into chunks.


Fluff up the bulgur wheat with a fork and stir in the garlicky beans, remaining herbs and lemon zest. Stir together, then taste and add salt, pepper and a squeeze of lemon juice if you feel it needs it. Serve in bowls with the cauliflower on top, sprinkle on the feta and spoon over the herby drizzle. Enjoy!