recipe: ras el hanout roasted whole cauliflower

Intricately spiced with PC® Black Label Ras El Hanout Spice Blend and roasted until tender, this Moroccan-inspired vegetable side dish with accompanying sauces pairs perfectly with lemon-roasted chicken or lamb, or enjoy as a meatless main with couscous and wilted greens.

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image via President’s Choice

Serves: 8 | Ready in: 45 minutes | Difficulty Level: Intermediate

Per serving: 170 calories, fat 13 g, sodium 280 mg, carbohydrate 9 g, fibre 3 g, protein 5 g 

INGREDIENTS  

  • 1 tbsp (15 mL)  PC® black label Ras El Hanout Spice Blend
  • 1/2 tsp (2 mL)  kosher salt
  • 1/4 cup (50 mL)  PC® New World EVOO Extra Virgin Olive Oil
  • 1  medium head cauliflower, leaves trimmed and bottom cut flat
  • 1/4 cup (50 mL)  tahini
  • 1/2 tsp (2 mL)  finely grated lemon rind
  • 1 tbsp (15 mL)  fresh lemon juice
  • 1  clove garlic, minced
  • 1/4 tsp (1 mL)  each kosher salt and freshly ground black pepper
  • 1/3 cup (75 mL)  PC® 1% M.F. Plain Yogurt
  • 2 tbsp (25 mL)  PC® black label Chermoula Bell Pepper Spread & Marinade
  • 2 tbsp (25 mL)  chopped toasted pistachios
  • 1/4 cup (50 mL)  lightly packed cilantro leaves

DIRECTIONS

  1. Preheat oven to 425°F (220°C).
  2. Combine spice blend, 1/2 tsp (2 mL) salt and oil; set aside.
  3. Cook whole cauliflower in a large saucepan of boiling water just until tender but firm, about 3 to 4 minutes. Drain well; place cut side down in greased baking dish. Insert tip of a sharp knife into the top of the cauliflower in five random places. Brush spice mixture all over and into crevices.
  4. Roast in centre of oven for 20 to 25 minutes or until browned and tender. Meanwhile, whisk together tahini, 1/4 cup (50 mL) boiling water, lemon rind, lemon juice, garlic, 1/4 tsp (1 mL) salt and pepper; whisk in 2 to 3 tbsp (25 to 45 mL) extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
  5. Combine yogurt and chermoula spread. Drizzle spoonful each of chermoula sauce and tahini sauce over top of roasted cauliflower; sprinkle with pistachios and cilantro. Cut into wedges and serve with remaining sauces.

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