Charlie Granquist is the Culinary Director of Slough Farm Foundation on Martha’s Vineyard, which in 2021 partnered with our own FARM Institute in Edgartown. This recipe from Charlie brings fantastic spiced flavor to cauliflower, a hearty, robust vegetable which can be turned into an entrée that’s a meal all on its own.
Ras El Hanout is a North African spice mix that typically includes cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. It’s available in the spice section in most supermarkets. Granquist suggests serving this vegetarian entrée with a salad of bitter greens tossed with a lemon-anchovy dressing.
1 cauliflower head, stem trimmed
3 tablespoons olive oil, plus more for drizzling
2 tablespoons Ras El Hanout
1 tablespoon kosher salt
1 cup whole milk yogurt
1 bunch cilantro, leaves separated and chopped
Preheat the oven to 350 degrees.
Rub the cauliflower all over with olive oil. Then, sprinkle and rub the Ras El Hanout and salt all over the cauliflower and inside the stem area’s nooks and crannies.
Place the seasoned cauliflower on a baking sheet and roast in the oven for 1 hour, or until the cauliflower is golden and the center is tender when pierced through with a sharp knife.
To serve, spread the yogurt on a large plate and place the cauliflower on top. Drizzle with olive oil and sprinkle the cilantro l