Roasted Cauliflower With Ras El Hanout Tahini Sauce - cooking recipe

Ingredients

CAULIFLOWER
3 tablespoons olive oil
3 tablespoons tahini
2 -3 tablespoons ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781)
8 cups cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets)
2 lemons, cut into wedges
TAHINI SAUCE
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons ras el hanout spice mix
1/2 cup water
salt and pepper, to taste (optional)
8 lemon wedges, for garnish (optional)

Preparation

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.