Roasted cauliflower with ras el hanout
Roast
Roasting
Roasted vegetables are a mainstay in our kitchen this time of year. Recently I find myself roasting cauliflower almost every week - serving it as a vegetable the first night, and blending the remainders with stock to make a quick soup for lunch the next day. Ras el hanout is the garam masala of Northern Africa, and can be a combination of many spices used in North African cuisine. The mix I use even has dried rosebuds, but typically ras el hanout mixes will include cinnamon, cardamom, nutmeg, chile peppers and coriander. My mixture also contains turmeric, which gives the roasted cauliflower a golden yellow hue. This is an easy and aromatic way to roast, and you can add additional nuts or dried fruits to the dish during the last few minutes of roasting.
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