We love roasting vegetables with our Ras El Hanout. Cauliflower is a classic, but this recipe also works great with carrots or butternut squash.
Ingredients
1 medium head cauliflower (or bag of florets) 2 TBSP olive oil 1 TBSP Masi Masa Moroccan Ras El Hanout 1/2 teaspoon sea salt 1/2 lemon
Directions
Preheat oven to 425°.
Break the cauliflower into medium florets & slice the core into chunks.
Place florets and bits on a sheet pan (we line with parchment paper to make clean up easier).
Sprinkle the florets with the olive oil, salt and Masi Masa Ras El Hanout and mix together (clean hands work best to evenly distribute oil and spices).
Roast for 15 minutes, turn with a spatula or tongs.
Roast another 15 minutes, until the florets start to brown.
Remove from oven and squeeze lemon and bit of extra olive oil onto florets, toss to combine.
This month, we came up with a recipe for a warming vegan tagine. Because we don’t have a tagine, a charcoal fire, or the time (!), we made our tagine in our Staub cocette which has self-basting drip function on the lid.
This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.
