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.
If you’re looking for an easy, impressive and yummy dish that can be made in 30 minutes, try our recipe for Moroccan Stuffed Peppers with our Ras El Hanout Spice Blend.
This is the recipe that was on our original 2018 packaging. The big differences are the optional ingredients; dried apricots, flaked almonds and green olives.
Our Ras El Hanout spice blend and Saucí Verde from our friends at Saucí Living is a match made in flavor heaven and it pairs perfectly with our Moroccan Potato Salad and Tomato Cucumber & Fresh Herb Salad (recipes on our site)!
