Orange cauliflower Ras al Hanout

Yes, you read that right. Orange cauliflower. It’s a hybrid with a lot more nutrient value and a nice, mild flavor. I really prefer it to the standard cauliflower. You can buy it at Whole Foods.

Tonight, as part of an African dinner, I sauteed some minced onion and garlic in about 5-6 tablespoons of Moroccan olive oil ( I like Mustaffah’s ) while the cauliflower heads were in the steamer getting all nice and tender. This makes a stunningly beautiful vegetable dish since the orange cauliflower keeps it’s color.

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North African Baked Chicken

I hadn’t really planned on putting this on the blog, but my dinner guests have insisted. Since it disappeared in record time last night, I guess it was a ‘hit’.

Years ago, I dated a great Persian guy for the longest time, and his mother was one of the best cooks I’ve ever known. She and I would actually do marathon, multiple day cooking fests for parties that were absolutely incredible. I tell you this, because some of the influences that I learned in Monir’s kitchen find their way into dishes like the following, which I sort of made up on the fly last night. This dish has both Moroccan and Tunisian influences.

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