North African Spiced Roast Cauliflower with Couscous
“Ras el hanout” is Arabic for “head of the shop.” Similar to our expression “top-shelf,” which indicates the best quality or best assortment of mixed products, ras el hanout is a mixture of North African spices that normally consists of 12 ingredients such as cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to a certain region or blend in Northern Africa, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed, aniseed, galangal, or long pepper. This mixture of spices is normally rubbed into meats that are skewered or grilled. It can be dusted over fish and shellfish that are then oven roasted or stirred into warm couscous or rice that is served as a side dish.
One of my favorite vegetables is the crown of the cruciferous family, the regal cauliflower. Broken into florets with red onions and bell peppers, rub ras el hanout into the skin then roast in a hot oven to crisp the outside while the inside remains tender. Couscous is mixed with fresh mint and cilantro. The dish is served with chilled avocado and crunchy pistachios that give added flavor and texture. The garlic yogurt cools down the spices to give a fragrant and aromatic Moroccan dish that looks stunning and tastes delicious.
As always easy, go on. You can do it. Enjoy!
North African spiced roast cauliflower with couscous
Serves 4
Ingredients:
1 cauliflower, broken into florets
1 red pepper, roughly chopped
1 red onion, cut into eight’s
3 tablespoons olive oil
1 tablespoon ras el hanout
2 garlic cloves, peeled and minced
1 cup low in fat coconut yogurt
1 cup couscous
2 cups low in sodium vegetable stock
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped mint
1 avocado, stone removed, flesh sliced
2 tablespoons chopped pistachio nuts
Set oven at 400’F
How to make:
Place the cauliflower, peppers and onions into a large zip lock bag, pour in the oil and sprinkle in the ras el hanout, zip the bag and gently massage the oil and spices into the vegetables.
Open the bag and tip out onto a sheet pan, spread the vegetables out, pop into the oven and roast for 30 minutes. Remove from the oven when charred and tender.
Add the garlic to the yogurt, whisk to combine and set aside.
Place the couscous into a medium size bowl, bring the stock to the boil and pour over the couscous, place a sheet of plastic wrap over the bowl and allow the couscous to sit for 10 minutes, then remove the plastic, using a fork fluff up the couscous and gentle stir in the chopped cilantro, mint and pistachios nuts.
To serve: Place the couscous onto a large platter, scatter over the roasted vegetables, slices of avocado and serve with the garlic coconut yogurt.