Ras el hanout Cauliflower Ramen
Weeknight-friendly Cauliflower Ramen with the ras el hanout we come back to again and again....
This Moroccan Skillet leans on honey and apricot to do the heavy lifting. We steam the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried apricots and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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