Crispy Spiced Cauliflower

Crispy Spiced Cauliflower 2
I love cauliflower, broccoli and all the brassicas! They full of vitamins and minerals as any health food blogger will tell you better than I can.

But not everyone likes cauliflower & friends (I know…my mouth is agape at the thought too). It can often be a struggle to make a dish that is appealing to the cauliflower-haters out there (I know you’re out there, wrinkling your nose in disgust at the mere mention of tree-like vegetables!). My boyfriend is the same, he’s “not fussed” in his own words.

But, persistent veggie-lover that I am and a believer in a varied diet which includes ALL THE VEGETABLES, I try to find new ways of making cauliflower palatable to him. Sometimes, I steam or boil it and then whizz it up in a food processor to make a creamy vegan pasta sauce, or make cauliflower “rice” to add to a stir fry. I’ve even tried making a cauliflower pizza base, which didn’t quite go according to plan (read: it was a complete crumbly mess) but it was eaten up anyway!

Last night, I decided to have a Moroccan-themed dinner and made some crispy Ras el hanout spiced cauliflower as a side dish to go with a clean-out-the-fridge chickpea, red pepper and spinach tagine and flatbread.

Ras el hanout is a spice mix from Northern Africa. Wikipedia says that: “The mixture usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.” It’s delicious.

You’ll need:

1 Head of cauliflower 

3/4 tbsp Ras el hanout spice mix 

1 tsp Salt 

5 tbsp Oil (I used olive)

Crispy Spiced Caulifower 1
Waiting to be popped in the oven
Crispy Spiced Cauliflower 3
Dinner’s ready (and hot)!

Preheat the oven to 200 C. Divide the cauliflower into florets and place on a baking tray. Combine the spice mix and the oil in a small dish and drizzle it over the cauliflower. Make sure each floret it coated in the mixture by turning each piece and rubbing it in. Then bake in the oven for approx. 15-20 minutes (depending on the size of your florets). When it’s ready, it should be golden and crispy on the outside and you should easily be able to insert a knife point into the cauliflower stem.


Are you a cauliflower-hater or lover? What’s your favourite way of eating it? 


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