Baked Moroccan Spiced Cauliflower

Baked Moroccan Spiced Cauliflower

The perfect side dish to roasted meat on ‘Slow Sunday’ or the ultimate hero dish for a Moroccan style vegetarian feast.


  • 1 whole cauliflower
  • 1 C milk (any)
  • 3/4 C tomato passata or tinned tomatoes
  • 1 vegetable stock cube, crumbled into powder
  • 2 Tbsp olive oil
  • 1 Tbsp Moroccan spice mix (el hannout)
  • 1 tsp salt
  • 3-4 sprigs fresh oregano
  • 1 Tbsp nigella seeds


  1. Preheat oven to 180*C
  2. Remove leaves from cauliflower. Use a small knife to cut a 2cm cone from the core of the cauliflower.
  3. Place the cauliflower in a deep baking dish or tagine.
  4. Add milk, tomato and stock to the base of the baking dish.
  5. Drizzle oil over the cauliflower then sprinkle with Moroccan spice mix and salt. Use your hands to massage the mixture into the cauliflower until evenly covered.
  6. Cover baking dish or tagine with a lid or secure with tight fitting foil.
  7. Bake for 1 hour.
  8. Remove the lid or foil and continue to bake for a further 15-20 minutes or until the cauliflower is tender on the inside and slightly golden on the surface.
  9. Cut into wedges and serve with oregano and nigella seeds.

Post has no taxonomies

Leave a Reply

Your email address will not be published.