Skip to main content
Chermoula Roasted Cauliflower
Chermoula Roasted Cauliflower

Chermoula Roasted Cauliflower

with Garlicky Beans, Caramelised Onion Bulgur and Herby Drizzle

Mimi Morley
Mimi MorleyPublished on July 26, 2019

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:
Spicy
Calorie Conscious
Allergens:
Sulphites

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

100

Bulgur Wheat

75

Feta Cheese

150

Green Beans

1

Chermoula Spice Mix

1

Garlic Clove**

12

Balsamic Vinegar

(Contains: Sulphites)

1

Flat Leaf Parsley

1

Lemon

1

Vegetable Stock Powder

1

Cauliflower

1

Mint

1

Red Onion

Not included in your delivery

1

Olive Oil

240

Water for the Bulgur

Nutritional information

Energy (kcal)505 kcal
Energy (kJ)2113 kJ
Fat17 g
of which saturates8 g
Carbohydrate61 g
of which sugars17 g
Protein22 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Prep
1

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).

Bake the Cauliflower
2

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.

Fry the Beans
3

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.

Bulgur Time
4

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.

Prep
5

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.

Serve
6

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!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans