filfel chuma roasted cauliflower
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Time to read 1 min
Recipes / Sides & Mezze
Filfel Chuma Roasted Cauliflower
Roasted cauliflower gets a bold North African twist, with Med Cuisine Filfel Chuma coating every floret in savoury garlic, red pepper and gentle chilli heat. The edges caramelise in the oven while the centres stay tender, while an optional shower of Za'atar adds a herby, sesame-rich finish. Great as a plant-based main course, or for groups as a tasty appetiser or side dish.
⏰ Prep 10 Min 🔥 Cook 30 Min Serves 2 Vegan
The Recipe
Spicy Roasted Cauliflower
Ingredients
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1 medium cauliflower, cut into florets
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2 tbsp Med Cuisine Filfel Chuma
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2 tbsp olive oil
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1 tsp fine salt
To Finish
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Med Cuisine Nablus Za'atar Spice Blend, to sprinkle (optional)
Method
1
Preheat. Heat the oven to 200°C and line a large baking tray with baking parchment.
2
Make the coating. Stir the Filfel Chuma, olive oil and salt together in a large bowl until evenly combined.
3
Coat. Add the cauliflower florets and toss thoroughly, working the mixture into every surface. Spread the florets across the tray in a single layer with space between them.
4
Roast. Bake for 25–30 minutes, turning halfway through, until the cauliflower is tender and the edges are deeply golden and lightly charred.
5
Finish. Let the cauliflower rest for a few minutes, then sprinkle with Za'atar if using and serve warm as a side, appetiser or plant-based main.
🌿 Med Cuisine Tip: Dry the cauliflower thoroughly before coating and give the florets plenty of space on the tray. Crowding traps steam, while a roomy tray gives you the crisp, caramelised edges that make this dish shine.
Made with Two Med Cuisine Staples
Filfel Chuma provides the smoky garlic-and-pepper coating, while Nablus Za'atar adds a final layer of herbs, sesame and tang.
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