ROASTED CAULIFLOWER WITH RAS EL HANOUT TAHINI SAUCE
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 Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781.
Provided by KateL
Categories Cauliflower
Time 29m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- CAULIFLOWER:.
- 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.
- ASSEMBLE:.
- Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.
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