ROASTED CAULIFLOWER WITH RAS EL HANOUT TAHINI SAUCE

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Roasted Cauliflower With Ras El Hanout Tahini Sauce image

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

3 tablespoons olive oil
3 tablespoons tahini
2 -3 tablespoons 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)
8 cups cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets)
2 lemons, cut into wedges
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons ras el hanout spice mix
1/2 cup water
salt and pepper, to taste (optional)
8 lemon wedges, for garnish (optional)

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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