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.
In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce calledToum.
Sending gifts? You can ship Masi Masa Spice Blends to multiple addresses. Just shop until you have all your gifts in your cart. Then enter mailing and gift messages at checkout. We’ll take care of the rest!
