I went to a weekend conference recently in Orlando and met friends for dinner at a sort of modern Cuban tapas place called Cafe Tu Tu Tango.
We ordered a couple things each and my favorite was Moroccan Roasted Cauliflower. It was fantastic.
The cafe version included agave syrup and crushed almonds, but I left those out since caramelizing the cauliflower would be just as tasty and better for us.
The almonds would be great, but would burn with this method. The important part is the spices!
I’m not quite sure what all was in the cafe version, but I decided on turmeric, cumin, paprika and Himalayan pink salt.
Moroccan Roasted Cauliflower
Preheat oven to 425 degrees Fahrenheit. Spread sliced cauliflower on a cookie sheet. Add coconut oil, cut into small pieces and spread out. Sprinkle on spices to taste.
Bake at 425 Fahrenheit for 45 minutes, flipping once, or until both sides are golden brown. Serve as is or toss into cooked quinoa.
Delicious! I love the spice combination both on the cauliflower and in the quinoa version. It really flavors the quinoa well. I think it’d be great even without the cauliflower as a side dish. Yum!
But together, these make a great meal with all the protein in the quinoa and the yummy veggie nutrients of the cauliflower.
Our former cauliflower and quinoa favorite was cheesy and delicious.
So I wondered if my new dairy-free diet could have something as good. I absolutely loved it and didn’t miss the cheese at all with these spices.
Mr. Meaty and Goose both loved it, too. Bug liked the quinoa but not the cauliflower. Who knows why? She’s in a weird food stage.