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Author Notes: Roasted vegetables are a mainstay in our kitchen this time of year. Recently I find myself roasting cauliflower almost every week - serving it as a vegetable the first night, and blending the remainders with stock to make a quick soup for lunch the next day. Ras el hanout is the garam masala of Northern Africa, and can be a combination of many spices used in North African cuisine. The mix I use even has dried rosebuds, but typically ras el hanout mixes will include cinnamon, cardamom, nutmeg, chile peppers and coriander. My mixture also contains turmeric, which gives the roasted cauliflower a golden yellow hue. This is an easy and aromatic way to roast, and you can add additional nuts or dried fruits to the dish during the last few minutes of roasting. —Bevi
medium head cauliflower
tablespoons olive oil
teaspoon sea salt
sprinklings of ground pepper and ground red peppercorns
pinches ras el hanout
lemon juice and more olive oil to sprinkle on roasted cauliflower
- Preheat your oven to 425 degrees.
- 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
- 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.
- 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.
- Sprinkle the roasted cauliflower with lemon juice (about 1 tablespoon) and just a touch of extra olive oil. Toss with a spatula and serve.