The cauliflower season is here and makes for a good excuse to share a little teaser from the new cookery book, a real crowd-pleaser on our Moroccan classes. This is a recipe that takes cauliflower to a whole new level. Cauliflower often gets boiled, but it's so much better when roasted. Here we have spiced it with Moroccan Ras-el-Hanout spice mix, which you can buy, but it's far more interesting and flavoursome to make your own.
Moorish Roasted Cauliflower With Almonds
- 1 head of cauliflowers, cut into florets
- 2 shallots, sliced
- 2 cloves garlic, chopped
- 1-2 tbsp Ras-el-Hanout spice mix
- Rapeseed oil for roasting
- 3 tbsp flaked almonds
- Chopped coriander or parley to serve
- Lemon juice, salt and pepper to taste
- Preheat the oven to 200c/gas mark 6
- Place the Cauliflower in a large, deep baking tin or heat proof dish.
- Add the spices and enough oil to lightly coat the cauliflower, rub in with your hands so that the florets are well coated in spice.
- Place in the oven and roast for 20-30 minutes.
- Remove from the oven and add the chopped garlic and flaked almonds, mix and return to the oven for another 5-10 minutes or until the almonds are golden (make sure they don’t burn!)
- Remove from the oven and stir in the chopped herbs and a squeeze of lemon juice. Taste and add salt, pepper, lemon or more herbs to taste.
- Serve as a side dish or starter.
- This dish goes well with tahini. Just mix about 4 tbsp light tahini with a generous squeeze of lemon, some chopped garlic and seasoning (and chilli powder if you like). Mix to a smooth dippable paste with water. You will have to add it bit by bit to loosen up the tahini. Taste the dip and check seasoning and lemon before serving.
- This dish would be delicious served alongside a tagine or curry.
Image credit: Rob Wicks, Eat Pictures