With the splendid aroma of Ras el Hanout which is a spice-mix from North Africa, and the velvet texture of cauliflower purée; I have no doubt that this recipe will be your new favourite!


1 cauliflower (medium size)

5 table spoon olive oil

1 cup almond milk

½ cup cashews or peanuts

1 onion


“Ras El Hanout” mix of spices

1 coffee spoon coriander seeds

1 coffee spoon cumin seeds

1 coffee spoon black peppercorn

¼ coffee spoon cloves

½ coffee spoon fennel seeds

½ coffee spoon cardamom pods

1-2 star anise

1 coffee spoon ground turmeric

½ coffee spoon ground ginger

1 coffee spoon ground cinnamon

1 coffee spoon paprika

½ coffee spoon grated nutmegs


Cut off the green leaves of cauliflower, wash the cauliflower.

Slice 3-4 cm thick steaks from cauliflower.(See the photo)

Set aside the left over pieces of cauliflower for the purée.

Steam the steaks of cauliflower in “bain-marie” for 10 minutes. ( tap it while steaming)

For Ras El Hanout;Roast the first 7 ingredients  in the list in a frying pan; then blend them to a fine powder in the mortar. Add other 5 spices and mix them together.

Set aside  1 coffee spoon Ras El Hanout  for the purée; add 3 tablespoon olive oil on the rest of Ras El Hanout; stir it.

Drizzle the Ras El Hanout-oil mix on the cauliflower steaks (both sides), sprinkle some salt over them. Cover the cauliflower steaks with aluminium foil. Bake it in 180-200 Celsius heated oven for 20 minutes; then remove the aluminum foil and bake for another 10 minutes.

Boil the leftover pieces of cauliflower until they get tender and drain them.

Saute the finely chopped onions in 2 table spoon olive oil for 5 minutes. Add crushed cashews or peanuts and 1 coffee spoon Ras el Hanout; saute them for 5 minutes more.

Add boiled cauliflower pieces and 1 cup of almond milk; cook it for 10 minutes. 

Mash it with a hand blender.

To serve, spread 2-3 tablespoon cauliflower purée on the plate and place the cauliflower steak in the top.


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