Roasted Cauliflower With Ras El Hanout Tahini Sauce

Name: Roasted Cauliflower With Ras El Hanout Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAULIFLOWER; 3 tablespoons olive oil; 3 tablespoons tahini; 2 -3 tablespoons ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781); 8 cups cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets); 2 lemons, cut into wedges; TAHINI SAUCE; 2 tablespoons tahini; 1 tablespoon lemon juice; 2 teaspoons ras el hanout spice mix; 1/2 cup water; salt and pepper, to taste (optional); 8 lemon wedges, for garnish (optional)

Servings: persons

CAULIFLOWER
3 tablespoons olive oil
3 tablespoons tahini
2 -3 tablespoons ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781)
8 cups cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets)
2 lemons, cut into wedges
TAHINI SAUCE
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons ras el hanout spice mix
1/2 cup water
salt and pepper, to taste (optional)
8 lemon wedges, for garnish (optional)

1
CAULIFLOWER:
2
Preheat oven to 400 F (204 C). Line baking sheet with parchment paper, or coat with cooking spray.
3
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.
4
TAHINI SAUCE:
5
Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.
6
ASSEMBLE:
7
Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CAULIFLOWER, 3 tablespoons olive oil, 3 tablespoons tahini, 2 -3 tablespoons ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781), and more.

Yes, Roasted Cauliflower With Ras El Hanout Tahini Sauce 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.

That's it — enjoy your meal!

Roasted Cauliflower With Ras El Hanout Tahini Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions