Fresh herbs, garlic, lemon juice and warming spices are the ingredients you’d expect to find in a traditional chermoula sauce, popular in Morocco and throughout North Africa,” says Atul Kochhar. “In this recipe, however, I’ve created a honey-sweetened version and omitted chilli powder – I like to let the magic of garlic, lemon and honey to come through.”
Chermoula is typically served with meat or seafood, but Kochhar says it’s perfect for a whole roasted cauliflower.
