Roasted Cauliflower With Ras El Hanout Tahini Sauce

"Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781."
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
29mins
Ingredients:
11
Yields:
8 cups
Serves:
8
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ingredients

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directions

  • CAULIFLOWER:

  • Preheat oven to 400 F (204 C). Line baking sheet with parchment paper, or coat with cooking spray.
  • Whisk together oil, tahini, and Ras el Hanout in large bowl. Add cauliflower, and toss to coat cauliflower with sauce. Spread cauliflower on prepared baking sheet, and roast 20-25 minutes, or until browned and dry, stirring once or twice.
  • TAHINI SAUCE:

  • Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.
  • ASSEMBLE:

  • Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.

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Reviews

  1. I love roasted cauliflower and this recipe gave it a real kick! The extra lemon is essential. Depending on the size of your florets, 15 minutes may be enough roasting.
     
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I love to eat yummy healthy foods!
 
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