Marrakech meets Mexico in this aromatic adventure that transforms humble cauliflower into something exotic and crave-worthy. Ras el hanout—that magical North African spice blend—coats roasted cauliflower florets alongside sweet dried apricots and crunchy almonds. It's like taking your taste buds on a first-class flight to a Moroccan spice market, minus the haggling.←Back to Taco Base Recipes
2 large cauliflower head, cut into bite-sized florets
3 tbsp ras el hanout spice blend
4 tbsp avocado oil
0.5 cup dried apricots, diced
0.5 cup sliced almonds, toasted
1 medium red onion, sliced
4 cloves garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp lemon juice
2 tbsp honey
2 tsp salt
0.25 cup fresh cilantro, chopped
0.25 cup fresh mint leaves, chopped
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Toss cauliflower florets with 3 tablespoons avocado oil, ras el hanout, salt, and half the minced garlic until every piece is coated in aromatic goodness.
Spread on the baking sheet in a single layer and roast for 20-25 minutes until golden and caramelized with crispy edges.
Meanwhile, heat the remaining oil in a large skillet over medium heat and sauté the red onion until softened, about 5 minutes.
Add remaining garlic, ginger, and diced apricots, cooking until fragrant, about 2 minutes.
Stir in honey and lemon juice, then add the roasted cauliflower and toasted almonds, tossing everything together.
Remove from heat and stir in fresh cilantro and mint—because herbs make everything better, especially when you're pretending vegetables are exciting.
Chef's Notes
If you can't find ras el hanout, you're missing out on life, but you can make a decent substitute with equal parts cumin, coriander, cinnamon, and paprika. The key is getting the cauliflower properly caramelized—pale, sad cauliflower is nobody's friend.
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