Best 3 Roasted Cauliflower With Ras El Hanout Recipes
Roasted cauliflower with ras el hanout is a delightful and flavorful dish that combines the natural sweetness of cauliflower with the warm and aromatic spices of ras el hanout, a traditional North African spice blend. This dish is a perfect side dish for a variety of main courses, or it can be enjoyed as a vegetarian main course. The roasting process caramelizes the cauliflower, giving it a slightly crispy exterior and a tender, juicy interior, while the ras el hanout adds a complex and exotic flavor profile. With its vibrant colors and enticing aromas, roasted cauliflower with ras el hanout is a surefire crowd-pleaser that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CAULIFLOWER WITH RAS EL HANOUT
The Argentine chef Tomás Kalika serves this delicious whole roasted cauliflower family-style at Mishiguene, his Buenos Aires restaurant Mr. Kalika adapted the idea from the chef Eyal Shani, whom he worked for in Israel, and who helped propel the whole roasted cauliflower to international fame. Poaching the cauliflower in advance ensures that it is tender and moist all the way through. You could easily substitute water for milk, particularly if the idea of discarding the milk bothers you. But Mr. Kalika says milk helps flavor the vegetable and encourage browning. (And the cauliflower-infused milk can be reused to make a béchamel sauce, for instance.)
Provided by Tejal Rao
Categories side dish
Time 13h30m
Yield 4 Servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 20 grams, Sodium 1493 milligrams, Sugar 27 grams
ROASTED CAULIFLOWER WITH RAS EL HANOUT TAHINI SAUCE
Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781.
Provided by KateL
Categories Cauliflower
Time 29m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
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.
RAS EL HANOUT ROASTED POTATOES
Make and share this Ras El Hanout Roasted Potatoes recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425F/220?C/Gas mark 7.
- Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
- Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
Tips:
- Choose the right cauliflower: Select a head of cauliflower that is firm, dense, and has tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Cut the cauliflower into uniform florets: This will help them cook evenly. Cut the cauliflower into florets about 1-2 inches in size.
- Toss the cauliflower with oil and seasonings: This will help the cauliflower to brown and develop flavor. Use a good quality olive oil and a generous amount of seasonings. Ras el hanout is a particularly good choice for this dish, as it is a complex blend of spices that will add a lot of flavor.
- Roast the cauliflower at a high temperature: This will help the cauliflower to caramelize and develop a delicious crispy texture. Roast the cauliflower at 400 degrees Fahrenheit for 25-30 minutes, or until the florets are tender and browned.
- Serve the cauliflower immediately: Roasted cauliflower is best served immediately, while it is still hot and crispy. You can garnish it with fresh herbs, such as cilantro or parsley, for an extra pop of flavor.
Conclusion:
Roasted cauliflower with ras el hanout is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. With its crispy texture, nutty flavor, and vibrant color, roasted cauliflower is sure to be a hit at your next gathering.
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