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Roasted Moroccan Cauliflower

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4 side servings


40 minutes

active time

10 minutes


One large head cauliflower, cut into florets (about 4 cups cauliflower florets)

2 Tbsp extra-virgin olive oil

4 tsp dark brown sugar

2 tsp This Little Goat went to Morocco

2 tsp kosher salt

1/4 cup torn fresh mint leaves

1/4 cup thinly-sliced scallions

1/4 cup pomegranate seeds


Preheat the oven to 400 degrees.

In a large bowl, toss cauliflower with olive oil, brown sugar, Morocco spice and salt until well coated.

Spread cauliflower in a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, tossing once halfway through. Increase the oven to 500 degrees and continue cooking for about 10 more minutes, stirring every 5 minutes to avoid burning.

When the cauliflower is well-colored and tender, remove from the oven. Let cool slightly, then toss with herbs, pomegranate seeds and a drizzle of olive oil. Season to taste with salt.

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