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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!

Moroccan spiced cauliflower - Daisybeet

Cauliflower is one of my favorite vegetables to experiment with. It’s become one of the best loved vegetables, because it can easily be transformed to pizza, rice, and even mac and cheese! While I love a good cauliflower crust pizza, roasting it up whole is still so delicious.

This Moroccan spiced cauliflower recipe takes advantage of cauliflower’s neutral palette by packing the flavor! I used ras-el-hanout, which is a traditional Moroccan spice blend. It’s full of warming flavors like ginger and coriander. I also added fresh chopped dates and cilantro. The savory sweet profile of this dish is amazing!

Moroccan spiced cauliflower - Daisybeet

Health Benefits of Cauliflower

Cauliflower is part of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, kale, and cabbage. This group of veggies is particularly healthy, because they contain plant-based compounds called phytonutrients. Cruciferous vegetable consumption and these phytonutrients have been linked to reduced inflammation and may protect against certain cancers.

Main ingredients in Moroccan spiced cauliflower

Moroccan spiced cauliflower ingredients

You’ll need just a handful of simple, whole food ingredients for this dish. I’ve also included easy ingredient swaps that would be just as delicious!

  • Cauliflower
  • Ras-el-hanout: swap for 1 tsp each paprika, cumin, and ginger
  • Medjool dates: swap for golden raisins or dried cherries
  • Cilantro: swap for parsley
  • Salt
  • Pepper
  • Olive oil

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: side dish
  • Method: bake

Description

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!


Scale

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 3 tsp ras-el-hanout
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Zest of 1 lemon
  • 1/2 cup medjool dates, pitted and chopped
  • 2 handfuls of cilantro, chopped finely

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in olive oil, ras-el-hanout, salt, pepper, and lemon zest.
  3. Roast for 25-35 minutes, mixing halfway through. Cauliflower will be done when fork tender and starting to caramelize on the outside.
  4. Toss cauliflower with dates and cilantro. 


Notes

  • If you don’t have ras-el-hanout, sub 1 tsp each ginger, coriander, and paprika. 

Keywords: moroccan spiced cauliflower, vegan, cauliflower recipe, gluten free

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Blended Chocolate Chia Pudding

When I first tell people that I am a dietitian, they tend to ask some typical questions:

“What do you think of X diet?”

“How much should I be eating to lose weight?”

“Am I getting enough protein?”

One of my favorite questions to help answer is “How can I eat a healthy breakfast when I’m super busy during the week?” If you guys follow me on Instagram, you know that I LOVE breakfast! I always have a filling meal to start the day, whether that be peanut butter and banana toast, a loaded sweet potato yogurt bowl, or oatmeal with a hasselback baked pear. When we sleep, our bodies use up some of the glycogen we store in the liver as energy. It’s important to replenish those lost stores upon waking with breakfast! Including some carbohydrates like whole grains, fruit or dairy helps replenish these stores and allows our bodies to use the glucose in these foods for energy. As with every meal, pairing these carbs with protein, fiber, and healthy fats makes for a balanced meal that will keep us feeling full.

Preparing breakfast the night before to take with you to work is an easy solution to skipping breakfast because you are too busy. Some great options include overnight oatmeal, egg muffins, and chia pudding! Each of these choices are balanced mixes of the macronutrients + fiber.

If you’re not keen on the gelatinous texture of chia pudding, try blending it! Blending turns it into a creamy, smooth pudding that is so dreamy. This recipe will turn any chia pudding skeptic into a lover! It really tastes like a rich dessert. In fact, I would definitely make this for dessert and be completely satisfied! It’s naturally sweetened with just dates, gluten free and paleo friendly. I hope you guys give it a try!

Ingredients:

  • ¼ cup chia seeds
  • 1 ½ cups water
  • 5 Medjool dates, pitted and soaked in hot water for 10 minutes
  • 2 tbsp cacao powder
  • 1 ½ tbsp creamy almond butter
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • Dash of sea salt
  • Toppings of choice: I used banana, pomegranate seeds, hemp hearts, chia seeds and pepitas.

Instructions:

  1. Combine chia seeds and water in a jar, close lid and shake very well. I shake the jar a few times, wait a minute, and shake again. Place in the refrigerator for at least 30 minutes or overnight.
  2. Add chia gel to a blender along with the other ingredients. Blend on high speed until creamy.
  3. Divide between two bowls and add any toppings you desire! This can is easily prepared ahead of time – just store in a jar in the fridge, so it’s ready to grab and go in the morning.

This recipe makes 2 servings.

*I actually made this entire recipe in my NutriBullet Balance blender. It was super convenient just adding all the ingredients to one container – easy cleanup!

What are your favorite breakfast on-the-go recipes? I would love to hear! If you guys try this chia pudding, tag @daisybeet on Instagram so I can see your creations 🙂

Raw Cashew Coconut Snickerdoodle Truffles

Raw desserts sound intimidating and expensive. Sometimes, there is a laundry list of obscure ingredients involving multiple layers and complicated steps. But, they can actually be surprisingly easy to make, and man, are they satisfying! I secretly dread dragging out my food processor and the ensuing clean-up to make them, but these cashew coconut snickerdoodle truffles took no time at all. I could easily devour the entire recipe in one sitting because they taste incredible.

If you told me these truffles were made from less than 10 simple ingredients, I wouldn’t believe you. I also wouldn’t believe that they are nut based and full of healthy ingredients! No expensive, hard-to-find add-ins here. In fact, I bet you actually have most of what you need to make these on hand already. Free from refined sugar, flour, dairy and eggs, these truffles would be a perfect addition to your holiday dessert line up. I guarantee they’ll be a hit, and will suit the dietary needs your guests may have (vegan, gluten free, and paleo).

Here are some of the highlighted ingredients:

And the nutrition breakdown:

  • Cashews are one of my favorite nuts. Their neutral and mild flavor lends itself nicely to a variety of recipes. Compared to other nuts, they become particularly creamy when blended, making for a great cream replacement. Cashews are an excellent source of magnesium, a mineral that is essential for energy production in our bodies, but one that many of us may fall short of in meeting our daily requirements. One serving of cashews provides about 20% of our daily magnesium needs! Reach for a handful of cashews for a protein packed snack that is also rich in minerals and healthy fats.
  • FlavaNaturals chocolate bars are one of my recent favorite products. I am a self-proclaimed chocoholic with a huge sweet tooth, so I was thrilled to create this recipe. These bars come in creative flavors like blueberry matcha, so they are delicious eaten on their own. What separates FlavaNaturals chocolate bars from others on the market is their flavanol content. Flavanols are the reason we consider dark chocolate to be a healthy treat. These powerful antioxidants are anti-inflammatory and may promote good heart heath. Unfortunately, many of the flavanols in chocolate are lost during processing. FlavaNaturals takes painstaking steps to ensure the flavanol content of their chocolate is preserved as much as possible, so you reap all the health benefits!

Now, on to the recipe! You’ll be able to whip these babies up in 20 minutes with minimal cleanup. No baking required, too! Raw desserts really are a beautiful thing 🙂

Ingredients:

  • 1 cup raw, unsalted cashews
  • 1 cup unsweetened flaked coconut
  • 6 large pitted medjool dates
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • Dash of sea salt
  • 5 bars of FlavaNaturals classic dark chocolate
  • 1 tsp coconut oil

Instructions:

  1. Combine cashews, coconut, dates, spices, vanilla extract and salt in a food processor. Process until ingredients are well combined and stick together easily.
  2. Roll “dough” into 1 inch balls (will make about 15 balls).
  3. Place balls in freezer for 10-20 minutes.
  4. Meanwhile, melt chocolate bars with coconut oil in a double boiler.
  5. Remove balls from freezer, and dip in melted chocolate.
  6. Place chocolate coated truffles back in freezer or fridge for 10 minutes.
  7. Can be eaten right from the fridge or freezer, or brought to room temperature.

 

I hope you guys enjoy these easy, delicious treats! Tag @daisybeet on Instagram so I can see what you whip up 🙂