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.
Chicken kebabs are our go-to for dinner parties, weeknight meals (see hack in recipe!) and especially for camping. Impress your friends with our super easy recipe!
We came up with this easy and delicious rib recipe using our Ras El Hanout Spice Blend and Sweet Viking’s Sweet Pepper Relish for you to try this holiday weekend or any time the craving strikes you.
