Ingredients

3 tbsp olive oil
3 tbsp tahini
3 tbsp Ras el Hanout* (spice mix – either use a commercial mix or your own as below)
1 large head of cauliflower, cut into florets
Tahini Sauce
2 tbsp tahini
Juice of 1/2 a lemon
1/2 cup water
Salt and pepper to taste

Method

Preheat oven to 200° C. Oil a baking dish.

Mix together olive oil, tahini, and Ras el Hanout in a large bowl. Add cauliflower florets and toss to coat. Pour into baking dish and roast for 20 – 25 minutes until browned.

In the meantime, whisk together sauce ingredients and season to taste.

To serve, transfer cauliflower to a serving platter and drizzle with tahini sauce.

Ras el Hanout Spice Mix

*Ras el Hanout is a moroccan spice blend. No two versions of this spice mix are the same, and up to 30 or more ingredients may be used. Here is the version I used (thanks to The Spruce Eats on the web).

1 tsp ground ginger, cardamon, mace
1/2 tsp ground cinnamon, allspice, coriander seeds, nutmeg, turmeric
1/4 tsp ground black pepper, white pepper, cayenne pepper, anise seeds
1/8 tsp ground cloves

Place all ingredients in a bowl and stir to combine. Makes nearly 3 tablespoons. Alternatively, make double and store it in a glass jar for next time.