Moroccan-spiced cauliflower and potatoes takes simple roasted vegetables to a new level. Cauliflower and potatoes are are tossed in ras el hanout which is full of warm and complex flavours, and served with a lemony herb and yoghurt sauce, for a simple side dish that still offers a lot of flavour.
Ras el Hanout is a popular spice mix used in North African and Oriental cuisine. Not only is it terrific in couscous and tajines, but it is terrific in soups or with roasted vegetables. This famous Moroccan mixture, varies greatly from region to region, family, to family, merchant to merchant as it can be made from up to 30 ingredients. And since I haven’t yet perfected my very own mix, I recommend this Ras el Hanout mix, which is by far my favourite, with it unique and complex flavor.
Aloo Gobi is popular Indian curry dish in which potatoes and cauliflower are cooked with a mix of spices and in some cases, also onions and tomatoes. Spices, potatoes and cauliflower — a winning combination. So here again, these two come together to create a delicious side dish with an oriental touch.
What to serve with Moroccan-Spiced Cauliflower and Potatoes
You can easily serve these roasted vegetables alongside a chickpea salad, couscous or tablouleh for a vegetarian meal. Or try lamb kofta, oriental roasted lamb or even chicken. Or serve it up a a mezze with other side dishes, such as pita bread and hummus, a simple beet salad, baba ganoush, roasted eggplant with tahini sauce…shall I go on?
- Use a mix of vegetables such as parsnip, carrot and cauliflower (just make sure not to overcrowd the baking tray. We want roasting, rather than steaming!).
- Add additional nuts or dried fruits to the dish in the last few minutes of roasting.
- Serve a tahini sauce instead of a yoghurt sauce.
- Go 100% potato. Roast potatoes are terrific with a yoghurt sauce.
Moroccan-Spiced Cauliflower and Potatoes with and Herb-Yogurt-Sauce
For the roasted vegetables:
- 1 medium head cauliflower, cut into florets
- 250 g potatoes, cut into 2"-long pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ras el hanout
- pinch of cayenne pepper
- Sea salt, to taste
For the herb yogurt sauce:
- 170 g container plain Greek yogurt
- Generous handful fresh mint, chopped (ca. 3 tablespoons)
- Generous handful flat-leaf parsley, chopped (ca. 3 tablespoons)
- Juice from 1 lemon
- 1 small clove garlic, minced
- Sea salt and freshly ground pepper, to taste
- Extra herbs
Preheat oven to 425°F / 200°C and line a baking sheet with parchment paper.
In a medium bowl, add the potatoes and cauliflower toss them with the olive oil, ras el hanout and cayenne, until evenly coated. Transfer them to the prepared baking sheet and spread in an even layer. Season with salt and pepper.
Roast, tossing once halfway through, until the edges of the cauliflower and potatoes are browned and slightly crisped, about 25-30 minutes.
Meanwhile, in a small bowl, add the ingredients for the herb-yoghurt sauce (yoghurt, herbs, lemon, garlic, salt and pepper) and mix together until well combined.
Remove cauliflower and potatoes from oven, transfer to a serving plate, sprinkle with a few extra herbs and drizzle with a little yoghurt sauce, serving the rest on the side for dipping or to drizzle on top, as desired. Enjoy!
- For this recipe, I recommend Ral El Hanout from Lebensbaum. I also use my favourite go-to olive oil (Farchioni Olii S.p.A). It is heat resistant so works really well for roasting, frying and tastes great in salad dressings (both unpaid mentions!).
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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