1. I love roasted cauliflower, and your spiced version sounds fantastic! I see that your taste for Middle-Eastern spices runs in the family 🙂

          • I love the idea of Jerusalem, but how easy is it to cook from without access to specialty spices and stuff? I really want to get it, but don’t want to feel like I can’t make anything properly without buying loads of stuff off the internet every time.

            • I see your point. A lot of the spices can be bought online, but they also tell you how to make a lot of the specialty spices, the same way I list what’s in Ras El Hanout. But, if you don’t want to buy a ton of spices, a lot of the ideas can be adapted using your own spices. It won’t taste the same, but it’s your own invention and a departure from your every day dishes. The book just has great pairings of meats and veggies. It can become a bigger investment because of the foreign spices and ingredients, but the reward has been bigger than I had ever imagined.

  2. Roasting cauliflower is probably the best way to enjoy it without all the guilt that comes from deep frying. I had it once in San Francisco roasted with capers, chilli and garlic. It was immense!

    • That sounds so delicious! I love capers, chili and garlic! I’ll have to do that soon. So much flavor! I agree with you about roasting though. Everything I make has to be heart healthy and this definitely fits the bill.

  3. What a great way to use cauliflower. Not exactly my favourite vegetable…I agree that it does need spicing up. Your recipe combination includes some of my favourite spices. Thank yo for sharing.

  4. My sister got me some Ras El Hanout for my last birthday and it’s amazing! I’ve been trying it with everything and have yet to have a miss.

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