Moroccan Spiced Roasted Cauliflower

I love cauliflower. It’s one of those veggies that is extremely unique to the taste and just looks plain cool. It comes in a variety of shapes and sizes (from white, to green, to even purple), and to top it all off, cauliflower is a cancer fighting agent! So, now that I’ve convinced you to eat your veggies, let me share with you a super tasty cauliflower recipe.

I picked up this bad boy at Riverbend Gardens at the Strathcona Market. They were all the same price, so I opted for the largest one they had!

I diced this beauty up into bite sized florets.

Now here’s the key to this recipe: Ras el Hanout spice blend from Food You Can Cook. This Moroccan spice blend is sweet on the nose and fiery hot on the tongue. It is smoky, savoury and all around intriguing. I highly recommend picking up one of these next time you’re at the French Quarter’s Farmer’s Market. It’s great to have on hand, anytime you want to add a little spice to your life.

I used Mighty Trio’s Canola Oil to roast these puppies to perfection.

In addition to the Ras el Hanout, I added a little Cinnamon and seasoning salt, to give the cauliflower a little extra edge.

Into the oven (or in my case, BBQ) they went!

Once they are roasted to perfection, serve alongside a bowl of plain yogurt, for dipping. The yogurt definitely helps takes the edge off this spicy treat. If you can handle the heat, try it without. Your taste buds will welcome the adventure.

Jacquie’s Awesome Moroccan Spiced Roasted Cauliflower

You will need:

1 large head of cauliflower, diced into bit sized florets

2 tablespoons canola oil

1 tablespoon Ras el Hanout spice blend from Food You Can Cook

1 tsp cinamon

Seasoning salt, to taste

Preheat oven to 375 or preheat BBQ on low. Wash and dice cauliflower into florets. Add all other ingredients and toss to coat evenly. Throw into a baking dish and bake, if in oven, for 15-20 min, until florets are golden; if on BBQ, until edges begin to blacken a little. Serve immediately with a side of plain yogurt, to take the edge off. Enjoy, a lot!