Whole Roasted Cauliflower and other vegetables mixed with Moroccan Spices. The secret is the special Moroccan spice mix with cumin, coriander, chili, turmeric, garam masala. We always roast a whole cauliflower and other vegetable and bring it to potlucks. It turns out great and the flavors are so delicious, everyone loves them. This also makes a beautiful side dish that is beautiful on Thanksgiving or Holiday parties. A perfect dish to serve when hosting vegans for dinner.
- 1 whole head of cauliflower about 3 pounds
- 3 large potatoes
- 3 medium beets
- 5 long whole carrots
- 1 tbsp fresh garlic chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon cumin powder
- 1 tspn curry powder
- 1/2 tspn turmeric powder
- 1 tspn red chili powder
- salt to taste
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Prepare your vegetables by washing them. Cut away the leaves and most of the bottom core (cut stem flush with the bottom of the head to allow it to sit), leaving the cauliflower head intact. Peel beets and potatoes and slice them about 1 inch thickness. Cut the ends off the carrots and slice to 4 inch pieces.
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Mix all the ingredients in a bowl with 4 tbsp of water. You want the marinade to be thick enough to adhere to the cauliflower, carrots, beets, and potatoes and mix.
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Place cauliflower, carrots, beets, and potatoes on a tray lined with aluminum foil, and spread the prepared marinade on all surfaces. Marinate in refrigerator for several hours.
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Preheat oven to 400 degrees F.
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When ready to bake, place the marinated cauliflower, carrots, beets, potatoes on a baking sheet lined with non-stick aluminum foil. Bake approximately 45 to 60 minutes (cooking time will vary according to the size of the cauliflower and other vegetables). After 45 minutes, check the cauliflower with a sharp knife, to make sure it is done. Bake a little longer for the cauliflower if you like it crunchy. Enjoy!