Chermoula is a spicy flavor bomb of a sauce from North Africa, typically used to marinate meat and fish, but it is wildly delicious with veggies too. Here I’ve paired it with big slabs of roasted cauliflower and a poached egg, making a substantial and truly satisfying meal. If you can multitask, this dish comes together easily in thirty minutes.
- 2 heads of cauliflower
- 1 tablespoon coconut oil or ghee
- Fine sea salt
- 4 to 8 large eggs (1 or 2 eggs per person)
- 1 garlic clove
- 2 pinches of fine sea salt
- ¼ teaspoon smoked hot paprika (ground chipotle would also work)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup / 60ml cold-pressed olive oil
- ¼ cup / 60ml freshly squeezed lemon juice
- 2 packed cups / 60g fresh flat-leaf parsley leaves, plus extra for garnish
- 2 packed cups / 60g fresh cilantro leaves, plus extra for garnish
- Preheat the oven to 400°F / 200°C. Cut the cauliflower from top to bottom into ½-inch / 1.3cm-thick slices. Save any florets or small pieces for another dish. Rub the cauliflower with the coconut oil and season with salt. Place it on a large rimmed baking sheet and roast until golden and tender but not mushy, 20 to 30 minutes.
- While the cauliflower is roasting, make the chermoula: In a food processor, pulse the garlic until minced. Add the salt, spices, oil, and lemon juice, and pulse to combine. Roughly chop the herbs, add them, and pulse until the desired consistency is reached—it’s delicious smooth or left a little chunky. (This step can be done ahead of time; leftovers keep in an airtight container in the fridge for up to 4 days.)
- Poach the eggs: Bring a shallow pot of water to a simmer over low heat. Gently stir the water to create a whirlpool. Crack 1 egg into a small dish, then carefully transfer the egg to the center of the whirlpool. Poach the egg for 3 to 4 minutes. Remove the egg from the water with a slotted spoon and place it on a clean kitchen towel to absorb any water. Repeat with the remaining eggs.
- To serve, place a generous dollop of chemoula (about ¼ cup / 60ml, or more as desired) on each plate, followed by 2 cauliflower steaks. Season the cauliflower with salt, add 1 or 2 poached eggs, and top with a sprinkling of fresh herbs. Enjoy immediately.
Excerpted from Naturally Nourished by Sarah Britton. Copyright © 2017 Sarah Britton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.