Indulge in the rich flavors and vibrant colors of Moroccan cuisine with this delectable recipe for Moroccan Cauliflower and Couscous. I’m always looking for ways to celebrate produce and this Moroccan Cauliflower dish is a fabulous way to showcase cauliflower as a main dish.

I’m headed to Morocco for a month this coming fall, so I thought I’d get a head start on honoring the culture, now you can enjoy it too with this Moroccan Cauliflower recipe.
Why you will love this Moroccan Cauliflower
Your friends will think you’re brilliant when they get to enjoy the vibrant flavor and texture. You will love this Moroccan cauliflower and couscous recipe because the roasted cauliflower and red bell peppers combined with the flavorful red Moroccan sauce create a delightful and aromatic blend of savory and spicy tastes.
If you’re vegan, it’s also a win. I’m neither vegan nor plant-based specific in diet, but I love fresh produce SOooo much that many of my dishes naturally fall into these categories. Simply add your favorite protein to this dish, such as a nice white fish during the oven broil, if you are seeking to add protein.
Ingredients for Moroccan Cauliflower
- Red bell peppers - large vibrant red
- Garlic cloves - fresh peeled
- Parsley - fresh bunch
- Salt - a nice mined mineral salt is my favorite
- Olive oil - always choose a good brand for great flavor delivery
- Cauliflower - a whole head


The Red Moroccan Sauce
- Tomatoes - two vine ripened
- Garlic cloves - fresh peeled
- Jalapeño pepper - one whole, seeded
- Salt
- Paprika - you can use smoked, hot, or sweet
- Caraway seeds - whole, freshly ground. Caraway is a desired spice due to its distinctive warm, earthy, and slightly sweet flavor, enhancing the taste of various cuisines and perfect in this dish.
- Tomato paste - Cento in a tube is a great way to store leftovers
- Harissa paste - you can find this online if it's not available in your store
- Date syrup - also called silan
- Olive Oil - quality, quality, quality. It's part of the flavor experience, don't skimp.
- Parsley leaves - fresh off the bunch
How to make Moroccan Cauliflower + CousCous
- Preheat the oven to 450F convection broil.
- Preparing the red sauce: Place the tomatoes, garlic, and jalapeño pepper in a small food processor, along with the salt, caraway seeds, tomato paste, harissa paste, date syrup, olive oil, and parsley. Process until smooth.
- Pour the red Moroccan sauce into an oven-safe pan and spread evenly.
- Toss the cauliflower florets in olive oil and salt and more chopped garlic, then place them on top of the sauce. Arrange florets into a pan along with the red bell peppers and parsley.
- Place in a preheated oven at 450F for 15 minutes or until the cauliflower is golden and slightly charred.
- Plate some on top of prepared couscous and garnish with chopped parsley and a drizzle of olive oil.


What is Harissa? Why is it in Moroccan Cauliflower
Harissa is a spicy and flavorful chili paste that originates from North Africa. It is a popular condiment used in various North African and Middle Eastern cuisines, including Moroccan cuisine. Harissa is known for its vibrant red color and its ability to add heat and depth of flavor to dishes.
Harissa is incredibly versatile and can be used as a condiment or marinade for a wide range of dishes. It is commonly served alongside grilled meats, added to stews and soups, used as a dip for bread or vegetables, and incorporated into couscous or rice dishes.
Harissa can be adapted and modernized into other products, such as harissa-spiced olive oils, harissa-flavored mayonnaise, and harissa-infused condiments, to cater to a broader range of culinary preferences as another way to celebrate this beautiful paste.
Moroccan Salad and Couscous
Ingredients
Salad
- 1 head cauliflower cut or broken into florets
- 4 red bell peppers large, cut into strips
- 3 cloves garlic
- 1 Handful parsley chopped
- ½ teaspoon salt
- 3-4 tablespoons olive oil
Red Moroccan Sauce
- 2 tomatoes fresh vine
- 3 cloves garlic
- 1 jalapeño pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 tbs tomato paste
- 1 teaspoon harissa paste
- 1 tbs date syrup
- 4 tbs olive oil
- Handful parsley leaves
Instructions
- Preheat the oven to 450F convection broil.
- Preparing the red sauce: Place the tomatoes, garlic, and jalapeño pepper in a small food processor, along with the salt, caraway seeds, tomato paste, harissa paste, date syrup, olive oil, and parsley. Process until smooth.
- Pour the red Moroccan sauce into an oven safe pan and spread evenly.
- Toss the cauliflower florets and more chopped garlic in olive oil and salt, then place them on top of the sauce. Arrange florets into pan along with the red bell peppers and parsley.
- Place in a preheated oven on 450F for 15 minutes or until the cauliflower is golden and slightly charred.
- Plate some on top of prepared couscous and garnish with chopped parsley and a drizzle of olive oil.
Notes

Nutrition

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