Ras El Hanout Roasted Whole Cauliflower
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.