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Friendsgiving Soups, Stews & Chowders Air Fryer Recipes Appetizers

Moroccan Potatoes with Roasted Cauliflower

Thick sliced oven-baked potato chips with roasted cauliflower, toasted almonds, farmer’s style cheese, preserved lemons, and north African chili sauce.
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Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 8
Potato Type: Reds
Cuisine: Mediterranean
Prep Method: Boiled

Dish

AppetizerSide DishMain Dish

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Thick sliced oven-baked potato chips with roasted cauliflower, toasted almonds, farmer’s style cheese, preserved lemons, and north African chili sauce.

Ingredients

+

Potatoes

  • 2.2 pounds (1kg) Red Potatoes, washed, sliced into ¼ inch thick slices
  • As Needed Olive Oil Spray
  • 1-1/2 tablespoons (7g) Ras El Hanout Spiced (Smoked Paprika can be subbed if desired)
  • 2 teaspoons (3g) Sea Salt
+

Cauliflower

  • 3 cups (450g) Cauliflower Florets
  • 5 cups (1200ml) Cold Water
  • 3 each (15g) Garlic Cloves, peeled and lightly crushed
  • 2 teaspoons (4g) Crushed Red Chili Flakes
  • As Needed Spray Olive Oil
+

To Plate

  • ½ cup (120ml) Harissa (North African Chili Paste) *Chili Garlic sauce can be subbed
  • ¾ cup (180ml) Jben (North African Farmers Cheese) *Ricotta can be subbed
  • 2 tablespoons (8g) Prepared Preserved Lemons, diced small (Optional)
  • ½ cup (75g) Sliced Almonds, toasted
  • ¼ cup (2g) Cilantro Leaves, torn

Preparation

  1. To make the Moroccan spiced potatoes, preheat the oven to 400°F (204 C). Slice the red potatoes 1/4 inch thick and arrange on a nonstick baking sheet or a regular baking sheet lined with aluminum foil. Spray the potatoes with the olive oil spray and season generously with the ras el hanout spice and the sea salt.
  2. Bake the potatoes for 20-25 minutes or until they are crisp and golden. Remove the potatoes from the oven and keep warm.
  3. Turn the oven to broil while you prepare the cauliflower.
  4. Cover the cauliflower with the water in a large pot. Add the garlic, and chili flakes. On high heat, bring the water to a boil and reduce to a simmer. Cook the cauliflower for 8-10 minutes or until the florets are just fork tender.
  5. Drain the cauliflower well and place onto a baking sheet. Spray the cauliflower with the olive oil and place under the broiler for 3-5 minutes or until it’s toasted on one side. Flip the cauliflower and return it under the broiler for 2-3 minutes.
  6. Remove the cauliflower and allow it to cool slightly before plating.
  7. To plate, arrange a bed of the potatoes and layer the charred cauliflower on top.  Spoon a little harissa on the potatoes and cauliflower, followed by a few dollops of the jben/ricotta cheese. Lastly garnish the dish with preserved lemons, if using, toasted almonds, and cilantro.
  8. Serve right away and enjoy!

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Nutrition Facts Per Serving

Calories

190

Fat

6g

Sodium

760mg

Cholesterol

10mg

Vitamin C

40.2mg

Carbohydrates

27g

Fiber

4g

Protein

7g

Potassium

824mg

Sugar

4g

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