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Roasted Whole Cauliflower with Ras El Hanout

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.

Serves 2-4 as a side dish.

Shopping List & Prep

Roast Cauliflower
  • 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

Green Tahini Sauce

  • 1 bunch flat-leaf (Italian) parsley
  • Juice of 2 lemons
  • 1-2 cloves garlic, peeled
  • 3 TBSP tahini
  • Salt to taste

Cooking Directions

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

Green Tahini SauceGreen Tahini Sauce

Since we can’t be bothered with getting the food processor out (and cleaning it) every time, we made the sauce in our blender and it worked fine. We also used the entire bunch of parsley because we find that a half a bunch left in the fridge with no purpose often goes to waste.

  1. Remove hard stems from parsley (we just tear the leaves off in one twisting motion)
  2. Place parsley, peeled garlic, lemon juice, 1/2 tsp salt and 1/4 cup water in blender (or small bowl of food processor) and blend until a paste.
  3. Add tahini and blend until well combined. If too thick to blend, add water 1 TBSP at a time until sauce loosens up.
  4. Sauce should be dip-like (versus paste-like)




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