Ingredients
-
-
3
-
3
-
2 - 3
-
8
-
2
-
-
2
-
1
-
2
-
1/2
-
-
8
-
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cauliflower: |
|
2
Done
|
Preheat Oven to 400 F (204 C). Line Baking Sheet With Parchment Paper, or Coat With Cooking Spray. |
|
3
Done
|
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. |
|
4
Done
|
Tahini Sauce: |
|
5
Done
|
Whisk Together All Ingredients With 1/2 Cup Water in Bowl. Season With Salt and Pepper, If Desired. |
|
6
Done
|
Assemble: |
|
7
Done
|
Transfer Cauliflower to Platter, and Drizzle With Tahini Sauce Just Before Serving. Serve With Lemon Wedges. |
