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Roasted Cauliflower with Ras el Hanout Tahini Sauce

This recipe showcases the flavor differences between fresh and roasted ras el hanout.

Ingredients: 

Ingredient Set Name: 

Cauliflower

Ingredients: 

Ingredient Line: 
3 Tbs. olive oil
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3 Tbs. tahini
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2 small or 1 large head cauliflower, cut into 2-inch florets (8 cups)
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2 lemons, cut into wedges

Ingredient Set Name: 

Tahini Sauce

Ingredients: 

Ingredient Line: 
2 Tbs. tahini
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1 Tbs. lemon juice
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Instructions: 

1. To make Cauliflower: Preheat oven to 400°F. Line baking sheet with parchment paper, or coat with cooking spray.

2. 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 to 25 minutes, or until browned and dry, stirring once or twice.

3. To make Tahini Sauce: Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.

4. Transfer Cauliflower to platter, and drizzle with Tahini Sauce just before serving. Serve with lemon wedges.

Nutrition Information: 

Calories: 
143
Protein: 
5 g
Total Fat: 
11 g
Saturated Fat: 
2 g
Carbohydrates: 
9 g
Cholesterol: 
0 mg
Sodium: 
37 mg
Fiber: 
4 g
Sugar: 
3 g
Yield: 
Serves 8

Comments on this Recipe

Made it last night. Very good.

What is in Ras el Hanout and where does one buy it?

You can make your own mix (everyone makes their own version, sort of like curry) and a basic recipe can easily be found online. That being said, World Market makes a decent version and is not very expensive.

Delicious!