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Roasted Whole Cauliflower with Ras El Hanout

Name: Roasted Whole Cauliflower with Ras El Hanout
Yield: 2-4
Cuisine: Moroccan
Ingredients: 1 large head of cauliflower, leaves trimmed back so the cup the bottom but don’t come all the way up the sides; 1 TBSP Masi Masa Ras El Hanout Spice Blend; 2 TBSP butter; 2 TBSP olive oil; ¼ C green tahini sauce for serving

January 28, 2021 0 Comments

This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. Make sure you have enough water (in a big enough pot) to submerge the entire head.

This dish is made whole with a dollop, or three, of Green Tahini Sauce.

Roasted Whole Cauliflower with Ras El Hanout

Servings

2-4

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.

Ingredients

1 large head of cauliflower, leaves trimmed back so the cup the bottom but don’t come all the way up the sides
1 TBSP Masi Masa Ras El Hanout Spice Blend
2 TBSP butter
2 TBSP olive oil
¼ C green tahini sauce for serving

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Directions

Pre-heat oven to 375°F
Fill large pot 2/3 - 3/4 full of water, cover and bring to a boil
Carefully lower cauliflower head — stem side up — into water, making sure the entire head is covered (OK for stem to be sticking out a bit)
Boil uncovered for 5-7 minutes (longer for large head, less for smaller head)
Tip cauliflower into colander over sink and let drain for 10 minutes
Place cauliflower a small baking pan or oven-safe skillet, rub all over with butter
Sprinkle generously with Masi Masa Ras El Hanout
Drizzle olive oil over top
Roast for 1 1/2 hours until golden brown and tender
Serve with green tahini sauce, and enjoy!

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Roasted Whole Cauliflower with Ras El Hanout

Roasted Whole Cauliflower with Ras El Hanout

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Servings

Ingredients