Creamy Cauliflower Purée and Moroccan Veggies

COURSE Vegetarian Main Course, or serve with eggs or fish fillet

SERVES 4 - 6

TIME About 30 minutes

Cooking Tips:

• The Moroccan inspiration of this recipe comes from the Ras Al Hanout spice mix, which can go quite nicely in various vegetarian dishes.

• Cutting vegetable can be a very time consuming task, especially when you are working with root vegetables or winter squashes. I like cut a large batch on Sunday night, and cook through the week.

• For the cauliflower purée, it's important to keep the pot covered, as the liquid is not enough to submerge the cauliflower. Keep covered will steam the cauliflower and soften it.

Ingredients:

Creamy Cauliflower Purée:

• 1 Tbsp butter

• ½ onion, sliced

• 2 cloves of garlic, sliced

• 1 bay leaf

• 1 large head of cauliflower

• 1 Cup milk

• ½ Cup water

• Salt, to taste

Moroccan Style Vegetables:

• 1Tbsp cooking oil

• ½ onion, diced

• 1 cloves of garlic, sliced

• 1 yellow squash or zucchini, cubed

• 1 bell pepper, diced

• 1 acorn squash, cut into ¼ to ½ inch cubes

• Salt, to taste

• Pepper, to taste

• ½ Tbsp Ras al Hanout spice mix (see below)

Ras al Hanout spice mix:

• 1 teaspoon black pepper

• 1 teaspoon cardamom

• 1/4 teaspoon cayenne

• 1/4 teaspoon ginger powder

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1/2 teaspoon turmeric

Directions:

Cauliflower Purée

1. In a medium pot over medium-high heat, combine all ingredients, except for salt. Cover and bring to a boil.

2. Keep covered, reduce the heat to let simmer until cauliflower completely softens, 15-20 minutes.

3. Discard bay leaf and blend with a immersion blender until . Pulse cauliflower until completely smooth.

4. Season with salt. Cover purée and set aside.

Moroccan Vegetables

1. Heat the oil in a large pot over medium heat. Saute the onion and garlic until they turn a little golden. Add in bell peppers and stir to combine.

2. Add in the acorn squash, and the Ras al hanout spice mix. Stir to combine and cook for 10 - 15 mins, or until the squash is mostly soft.

3. Stir in yellow squash or zucchini and cook for 5 more minutes.

Recipe Inspiration:

• This recipe is inspired by the "Quinoa & Ratatouille" recipe published in La Boulange's Cafe Cooking at Home cookbook.

• The Ras al Hanout Spice Mix recipe is from "Moroccan Chickpea Barley Salad" recipe posted on Simplyrecipes.com

• The cauliflower purée is from Wall Street Journal's "Delicata Squash With Cauliflower Purée, Brown Butter and Hazelnuts"