Steamed Cauliflower with Almond Chermoula

by veronica

This recipe was originally featured on Vegan Miam in 2012, part of a series with recipes for a lighter, healthier menu, to be part of a detox.  I thought I add them, though the photo is not the best and my recipe writing skills have come a long way since 2012!

The almond chermoula and the steamed cauliflower work really well together. If you watch your fat intake, use the chermoula sparingly.

Serves: 1

Ingredients – Salad

• ½ bag of Rocket leaves

• 3 pcs radishes, thinly sliced

• 6 pcs cherry tomatoes

• 1/4 sliced red onion

• Cauliflower to steam in any quantity that you prefer


• 200 grams of raw almonds

• Juice from 1-2 lemons (should yield 1-2 dl of lemon juice)

• Harissa or chili powder

• 1-2 garlic cloves

• 3 dl fresh coriander, chopped and in quantity (the more the merrier)

• 1-2 dl olive oil

• salt to taste

Directions – Salad

  1.  Slice and chop the vegetables for the salad
  2.  Mix in a bowl
  3.  Steam cauliflower until you have reached the desired tenderness or crispiness

Directions – Chermoula

  1. Roast the almonds in a pan until golden
  2. Wait for the almost to cool down and expanded
  3. Add almonds, coriander, garlic, chilli – to a food processor, blend
  4. Add lemon juice, little by little – make sure to taste along the way
  5. Add the desired amount of olive oil and salt – continue to blend
  6. Continue blending until you have a creamy paste approx. 5-10 mins)


  • Serve the salad, with steamed cauliflower on top, and finish off with the Chermoula and a gentle sprinkle of sea salt. A perfect light but filling meal packed with proteins.

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