Roasted Cauliflower With Ras El Hanout Recipes
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
SPICED ROAST CAULIFLOWER WITH HERBY RICE
A stunning vegan main that's easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.
- Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.
- Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.
Nutrition Facts : Calories 745 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
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.
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- Cut the leafy base from the cauliflower, leaving enough of the stalk in tact to keep the cauliflower whole. I like to keep a couple of the inner leaves as I think they look pretty, but whether you do this is totally up to you.
- Place the vegetable stock and all of the spices in a saucepan that is just big enough to hold the cauliflower and liquid. Bring to a boil and add the cauliflower and reduce to low, and cover with a lid. Poach the cauliflower in vegetable stock for 10 minutes. The goal here is to not make the cauliflower soft otherwise it turns mushy on the inside when roasted. 10 minutes should be enough to soften it slightly.
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- Preheat oven to 400°F. In a large bowl, place cauliflower, olive oil, ras el hanout, turmeric, and salt, toss to coat.
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