Ras-el-Hanout Roasted Cauliflower

Guest post by Tina Dawson, Love is in My Tummy

Makes 1 cauliflower - Serves 2


For the brine: 

  • 2 c vegetable broth
  • 1 tsp Ras-el-hanout
  • ¼ tsp ground cinnamon
  • ½ tsp garlic powder
  • 1/2 tsp turmeric
  • ½ tsp red chilli powder
  • Salt, to taste
  • 1 tsp sesame oil

                For the final coating:

                • 1 tbsp vegetable oil
                • 1 tsp ras-el-hanout
                • ¼ tsp garam masala
                • Salt, to taste


                  For the Cauliflower:

                  • 1 cauliflower
                  • 4-5 cloves of garlic, sliced
                  • ½ lemon
                  • For the nut topping:
                  • ½ tsp sea salt
                  • ¼ tsp red chilli flakes
                  • ½ cup raw pistachios, roughly chopped
                  • ¼ c sesame seeds
                  • Zest from ½ lemon
                  • 2 tbsp sesame oil


                                    For the pickled shallots:

                                    • 1 cup shallots, halved lengthwise + peeled
                                    • ½ cup vinegar
                                    • ⅓ tbsp sea salt
                                    • ⅓ stick cinnamon
                                    • A pinch of fennel seeds
                                    • ¼ tsp black pepper whole
                                    • 1 green chilli, split


                                                For the Tahini Sauce:

                                                • ½ cup tahini
                                                • ¼ cup maple syrup
                                                • 2 tbsp soy sauce
                                                • 1 tsp sriracha or chili flakes
                                                • 2 tsp sesame oil



                                                        • ½ bunch of Cilantro
                                                        • 1-2 sprigs fresh dill
                                                        • 1 cup Pomegranate seeds



                                                            Make the brine:

                                                            Combine all the ingredients for brine in a bowl/ziploc bag. Add the cauliflower and let marinate for 24 hours, turning the cauliflower over every few hours so all the corners soak up the flavor.


                                                            Make the pickled shallots:

                                                            Combine all the ingredients, except shallots and green chilli in a small saucepan. Bring to a gentle simmer to infuse flavors. Remove from heat. Let cool completely before adding the shallots and green chilli and transferring to a clean, sterile jar. Refrigerate. Use as needed.


                                                            Prep the cauliflower:

                                                            Drain the cauliflower from the brine. Let drip for a few minutes on a wire rack.

                                                            Tuck slices of garlic in between the florets, using a small knife or fork to separate the florets.

                                                            Combine the coating spices with the oil and make a paste. Rub generously over the cauliflower.

                                                            Squeeze the lemon all over the cauliflower.


                                                            Make the nut topping:

                                                            Combine all the ingredients in a small skillet. Over low-heat, toast gently while stirring until dried and fragrant. Set aside.


                                                            Make the tahini sauce:

                                                            Mix all the ingredients in a small bowl, thin with a little water (if needed) to desired consistency.



                                                            Line the bottom of the All-in-One Cast Iron Grill with a thick bed of hot coals. Place the grilling rack on top, and cauliflower wrapped in foil on the grill. Cover partially with lid and cook for about 30 mins or until cauliflower is just slightly undercooked.

                                                            Check every 15 minutes to make sure the temperature hasn’t dropped. Uncover foil, brush a little oil on top, place directly on the grill, and let it smoke for another 5-10 minutes until smoky, charred slightly, and done.


                                                            Note: Leftover brine can be used to flavor soups/stocks/curries.


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