Prep 4 mins
Cook 25 mins
Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Clean Eating Ras El Hanout Moroccan Spice Mix #374781.
- 44.37 ml olive oil
- 44.37 ml tahini
- 29.58-44.37 ml ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781)
- 1892.72 ml cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets)
- 2 lemons, cut into wedges
- 29.58 ml tahini
- 14.79 ml lemon juice
- 9.85 ml ras el hanout spice mix
- 118.29 ml water
- salt and pepper, to taste (optional)
- 8 lemon wedges, for garnish (optional)
- Preheat oven to 400 F (204 C). Line baking sheet with parchment paper, or coat with cooking spray.
- Whisk together oil, tahini, and Ras el Hanout in large bowl. Add cauliflower, and toss to coat cauliflower with sauce. Spread cauliflower on prepared baking sheet, and roast 20-25 minutes, or until browned and dry, stirring once or twice.
- TAHINI SAUCE:.
- Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.
- Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.
I love roasted cauliflower and this recipe gave it a real kick! The extra lemon is essential. Depending on the size of your florets, 15 minutes may be enough roasting.