Cut the cauliflower into 4 pieces and roast it in a deep pan with a splash of water and olive oil. Sprinkle Ras el Hanout on the cauliflower and put the lid on the pan. Bake until you can easily slide your knife into it.
Make sure to turn the cauliflower pieces around during the cooking
and sprinkle some more Ras el Hanout on it.
In another pan bake the thinly slices muchrooms and shallots.
Add some chopped parsley.
When the cauliflower is ready, put in an oven dish. Pour the grated cheese on top of it and bake for 15 minutes in an oven of 180 degrees.
Serve with the mushroom mixture on top.
Thank you Pascale Naessens for this beautiful recipe!
Here's one from her latest book Echt Eten.