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 recipe for three ingredient Life-Changing Pulled Pork was developed and guest written by our friend and the genius behind Sweet Viking Peppers, Kristbjorg Johnson.
