Roasted Cauliflower With Ras El Hanout – a delicious recipe with head cauliflower, olive oil, salt, ground pepper, generous pinches, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat your oven to 425 degrees.
2
Break the cauliflower head into florets that are medium sized, and slice the core into chunks. Place on a half sheet pan, making sure all the little bits and pieces are also included
3
Sprinkle the florets with the olive oil, salt and peppers. Add the ras el hanout. Mix everything with clean hands to make sure the olive oil and seasonings are well distributed.
4
Roast for 25 to 20 minutes, and turn with a spatula. Roast another 15 minutes, until the florets are well browned and you can smell the perfume of the raw el hanout.
5
Sprinkle the roasted cauliflower with lemon juice (about 1 tablespoon) and just a touch of extra olive oil. Toss with a spatula and serve.
71
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium head cauliflower, 2 tablespoons olive oil, 1 teaspoon sea salt, sprinklings of ground pepper and ground red peppercorns, and more.
Yes, Roasted Cauliflower With Ras El Hanout falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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