MAKES: 4 (1½-CUP) SERVINGS • DIFFICULTY: easy
Chermoula is a sauce found in Northern African cuisine, most often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, cilantro, ground chili peppers, black pepper, or saffron. It’s one of the most dramatic flavors I’ve tasted and elevates this meaty steak to another level. Serve this dish over quinoa or brown, red, or black rice for a spectacular meal.
1 head cauliflower, trimmed, cored, and cut into ½-inch-thick slices
3 garlic cloves, crushed
¾ cup coarsely chopped fresh parsley
¾ cup coarsely chopped fresh cilantro
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
1 teaspoon white miso paste
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 tablespoon blended peeled lemon (see here)
Preheat the oven to 425ºF.
Arrange the cauliflower slices on a large baking sheet lined with a silicone mat or parchment paper. Roast until just tender, about 15 minutes, turning once halfway through.
In a food processor, combine the garlic, parsley, cilantro, and turmeric and process until finely minced. Add the miso, coriander, cumin, paprika, ginger, cayenne, lemon, and ¼ cup of water. Process until the sauce is smooth. Set aside.
Remove the roasted cauliflower from the oven and use a metal spatula to transfer it to a shallow serving platter. Serve hot, topped with the sauce.