Looking for a new way to enjoy and utilize cauliflower? Do your kids refuse to try cauliflower? I don’t even remember where I first saw this recipe, but Glory it is yummy.
And I never would have thought to roast a head of cauliflower whole, but trust me, it works.
The rich flavor comes from coating the head in butter, salt and pepper, and the secret ingredient: Ras El Hanout. A lovely blend of North African spices like: Cumin, Ginger, Clove, Coriander, Cinnamon, Peppercorns, and Fennel. A precious friend made my first spice blend, and I recently picked some up at Central Market (Casablanca Ras El Hanout, Gluten free from Urban Accents).
You really can’t mess this one up.
One way to get kids to try new foods, is to include them in the process. Have your little ones pick out the perfect head of organic cauliflower. Get them to wash their hands, and give them the task of coating the head with organic pastured butter. I promise there will be giggles. Let them sprinkle the seasoning. Get them to name this new exotic dish: Brain Head or Dirty Flower. Anything silly! Ownership provides freedom to taste, explore, and share.
Cauliflower - Moroccan-Style
- coconut oil
- 1 head organic cauliflower
- 2 TBSP soft organic pastured butter
- salt and pepper
- 1–2 TBSP Ras El Hanout
- Preheat oven to 375ºF.
- Using a heavy dutch oven-type pot with a lid, coat the bottom with a little coconut oil.
- Wash and trim the outer leaves off the cauliflower.
- Rub the butter all over the cauliflower head. Then sprinkle it with salt and pepper.
- Next sprinkle the Ras El Hanout, about 1-2 TBSP.
- Place cauliflower in pot, and cover with lid. Pop in the oven for about 30 minutes.
You may have to play around with this, and check for tenderness midway through. My cauliflower head was very large this time, but I’ve cooked smaller in less time.
Enjoy this recipe! I’d love to hear if you got your kids involved—and how they liked it.
Eat real. Live well. Take back your health.