Tag Archives: sides

Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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Kale with Sweet Potato and Quinoa

BcqcZW4IAAAZiFm Happy Monday! If you follow me on instagram then you’ll know that I spent the majority of last week at Americasmart. I hosted a presentation on “How to Host the Perfect Party” with book signing as well as a cooking demo and as always had a total blast meeting new faces and seeing some friends who came out. Thank you all!

I am on day 11 of my 21 day juice cleanse. Half way there! Hooray! I’m feeling really good and super energized which is great because I’ve needed that energy. As far as dinner goes, I’m always on the hunt for great, clean recipes. This is a fantastic vegetarian side that I found on the Daily Meal Blog

My friend actually told me about this recipe and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a 1 cup serving is plenty during a cleanse.

Kale with Sweet Potato and Quinoa
serves 4
You will need:

  • 1 cup quinoa
  • 2 tablespoons grapeseed oil
  • *2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chile flakes
  • 1 bunch kale, stems removed and leaves cut into 1-inch pieces

Directions:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes, I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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