Roasted Cauliflower and Tomatoes with Chermoula and Yogurt

Chermoula is marinade often used with fish and seafood in Morocco, Algeria, Tunisia, and Libya.  But it makes a wonderful addition to vegetables as well.  The honey in this particular version helps highlight the subtleties of the spices and the cilantro.  This recipe can be used both as a vegetarian main dish or as a side dish to meat or fish dish.  The sauce can be made two or three days ahead and kept refrigerated until you are ready to make the dish

Serves 2 as a main dish or 4 as a side dish

1 medium cauliflower head

4 tablespoons olive oil, plus more for serving

3 tablespoons honey

3 tablespoons lemon juice

3 garlic cloves, pressed into a paste

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon fine salt

1 cup finely chopped cilantro

¾ cups grape tomatoes, cut in half

1 cup plain Greek yogurt

2 tablespoons toasted pistachios, chopped

Preheat the oven to 400°F (375°F if using convection)

Remove the leaves from the cauliflower head and cut through in half.  Then cut each half again to make 4 quarters.  Cut the core out on the diagonal.  Then you can easily break the pieces apart into florets.  Set aside in a bowl.

To make the chermoula sauce, whisk the olive oil, honey and lemon juice.  Add the garlic, paprika, cumin and salt and whisk just enough to incorporate.  Add the cilantro and mix well.

Pour about ¾ of the chermoula sauce on the cauliflower florets and mix well with to ensure all the florets are coated in the sauce.  Place the florets in a baking sheet lined with parchment paper.

Place the baking sheet into the oven and roast for about 25 minutes.  Then add the sliced grape tomatoes to the cauliflower and cook for another 7-10 minutes or until the florets are tender when pierce with a knife.  Remove from the oven.

Spread the yogurt on a large plate and arrange the cauliflower and tomatoes on top of the yogurt.   Drizzle the remaining chermoula sauce and some olive oil on top of the cauliflower.  Sprinkle some of the chopped pistachios on top and serve.