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 was since 2012!

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

Steamed Cauliflower with Almond Chermoula
Serves 1
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  1. • ½ bag of Rocket leaves
  2. • 3 pcs radishes, thinly sliced
  3. • 6 pcs cherry tomatoes
  4. • 1/4 sliced red onion
  5. • Cauliflower to steam in any quantity that you prefer
  1. • 200 grams raw almonds
  2. • Juice from 1-2 lemons (should yield 1-2 dl of lemon juice)
  3. • Harissa or chilipowder
  4. • 1-2 garlic cloves
  5. • 3 dl fresh coriander, chopped and in quantity (the more the merrier)
  6. • 1-2 dl olive oil
  7. • salt to taste
  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
  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, a little by little – make sure to taste along the way
  5. Add desired amount of olive oil and salt – continue to blend
  6. Continue blending until you have a creamy paste approx. 5-10 mins)
  1. Serve the salad, with steamed cauliflower on top, finish of with the Chermoula and a gentle sprinkle of sea salt. A perfect light but filling meal packed with proteins.
Elegantly Vegan

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