Around here, we can never get enough recipes for cauliflower, and this is one of our favorites right now. We’ve made it more than a few times in the last several months. It’s very easy to throw together, making it the perfect weeknight meal.
The star of this recipe is the spice mixture, called ras el hanout. To make it, I followed a recipe printed in a recent issue of Vegetarian Times. I hope you’re not put off by the lengthy list of spices you need for this mixture. I found all of them in my spice cabinet and was happy to have a reason to use some of them up. I buy things like allspice and ground ginger for holiday baking, but don’t really use them regularly, so it was nice to give them a new purpose.
We like to eat this cauliflower tucked into pitas with chopped lettuce and tomatoes. We also sometimes add a dollop of plain yogurt (or raita) and a few dashes of hot sauce on top. To make it totally vegan, just leave off the yogurt and mix up a tahini sauce. Yum!
I think this spice blend has some potential in my kitchen. I’m thinking it might be nice on other roasted veggies…like carrots or squash? If you try this, let me know! ~Inge
Roasted Cauliflower with Ras el Hanout and Tahini
Adapted from Vegetarian Times (I cannot find the link to the original recipe!)
To make ras el hanout, combine the following spices in a small bowl:
2 tsp. paprika
1 ½ tsp. ground coriander
1 ½ tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. ground black pepper
½ tsp. garlic powder
¼ tsp. ground allspice
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper, optional
Then, make the rest of the dish:
Whisk together 3 tablespoons olive oil, 3 tablespoons tahini, and 2-3 tablespoons ras el hanout in a large mixing bowl. Add the cauliflower pieces and toss to coat with sauce. Add a little salt, if desired.
Spread cauliflower on baking sheet and roast at 400°F for about 30 minutes.
After removing the cauliflower from the oven, squeeze some fresh lemon juice over the entire pan. Eat and enjoy. Or, serve cauliflower in pitas with shredded lettuce and chopped tomatoes. Top with a dollop of plain yogurt (optional), chopped cilantro, and perhaps hot sauce.