Ras El Hanout Roasted Whole Cau­li­flower

Toronto Life - - Food & Drink -


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


Pre­heat oven to 425°F (220°C).

Com­bine spice blend, 1⁄2 tsp (2 mL) salt and oil; set aside.

Cook whole cau­li­flower in 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 sharp knife into top of cau­li­flower in five ran­dom places. Brush spice mix­ture all over and into crevices.

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 & 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.

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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