Ingredients for Roasted Cauliflower With Ras El Hanout Tahini Sauce
- Olive Oil
- ¼ cup tahini (for cauliflower), ½ cup tahini (for sauce)
- Ras El Hanout Spice Mix
- Cauliflower Florets
- Lemons
- 2 tablespoons lemon juice
- ¼ cup water (for sauce), plus more to adjust consistency
- Salt And Pepper
- Lemon wedges, for serving (optional)
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How to Make Roasted Cauliflower With Ras El Hanout Tahini Sauce
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or coat with cooking spray.
- In a large bowl, whisk together 2 tablespoons olive oil, ¼ cup tahini, 1 tablespoon Ras El Hanout (recipe #479884 recommended, see note below), and a pinch of salt.
- Add 1 large head of cauliflower, cut into florets, to the bowl and toss to coat evenly with the sauce.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, stirring halfway through.
- While the cauliflower roasts, prepare the tahini sauce: In a small bowl, whisk together ½ cup tahini, ¼ cup water, 2 tablespoons lemon juice, 1 clove garlic (minced), and a pinch of salt and pepper to taste. Add more water, 1 tablespoon at a time, to reach desired consistency.
- Transfer the roasted cauliflower to a serving platter.
- Drizzle generously with the tahini sauce just before serving.
- Garnish with fresh herbs (optional) and serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
6g
Carbs
3g
