Roasted Cauliflower With Ras El Hanout Recipes

Steps:

• Place the cauliflower in a large pot and add the salt and milk (or water) until it's covered. Top up with water if necessary to completely cover the cauliflower. Bring to a boil, then turn down the heat to simmer gently until the cauliflower is very tender, about 45 minutes. When the pot is cool, transfer it to the refrigerator overnight.
• The next day, heat oven to 450 degrees. Drain the cauliflower well and dry the surface with paper towels. (If you used milk, discard or save for use in another recipe.) Place it on a large sheet of parchment paper on a sheet pan and drizzle the clarified butter all over the cauliflower, using your hands to make sure the surface is covered. Sprinkle the ras el hanout evenly over the surface and season generously with salt.
• Wrap the parchment paper around the base of the cauliflower, leaving only the white part exposed. Roast in the paper for 30 to 40 minutes, or until the surface is a deep golden brown. Serve hot.

Steps:

• 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.