- Preheat oven to 200°C, setting a shelf in the top third of the oven.
- Trim cauliflower and break into florets, then cut into small pieces.
- In a large bowl, whisk cashew butter with lemon zest and juice, ras el hanout, ground ginger, chilli, salt, pepper and olive oil. Add enough water to loosen. Toss cauliflower with mixture until evenly coated then spread it out in a single layer on a tray lined with baking paper.
- Bake cauliflower for about 20 minutes, or until a good golden colour. Serve hot.
This is addictive. If you want to tone down the heat, omit the fresh chilli – there will still be a good buzz from the spices. I love it as part of a vegetable meal, served with an eggplant dish, cooked rice, roti, chutneys and yoghurt coolers, or with barbecued chicken, or pork or lamb cutlets, and salady things like chunks of Lebanese cucumbers and tomatoes, wedges of iceberg lettuce drizzled with a garlicky lemony vinaigrette, and flatbreads. It pretty well goes with anything. Ras el hanout is a North African spice blend readily available from specialist food stores.