Roasted Cauliflower With Ras El Hanout Tahini Sauce

1. CAULIFLOWER:

2. Preheat oven to 400 F (204 C). Line baking sheet with parchment paper, or coat with cooking spray.

3. 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.

4. TAHINI SAUCE:

5. Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.

6. ASSEMBLE:

7. Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.

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Nutrient	Quantity
Total fats	62.1631 g
Protein	8.1651 g
Carbohydrates	13.6611 g
Energy	620.4367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4753 g
Water	141.7635 g
Aspartic acid	0.7438 g
Calcium, Ca	204.4667 mg
Lutein + zeaxanthin	3.2592 g
Fiber, total dietary	4.4781 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	0.4175 g
Niacin	2.6889 mg
Vitamin A, RAE	1.4383 g
Arginine	1.1884 g
Riboflavin	0.2336 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1562 g
Glutamic acid	1.7874 g
Sodium, Na	36.8092 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5732 g
Total lipid (fat)	62.1631 g
Manganese, Mn	0.66 mg
Fructose	0.1678 g
Proline	0.3658 g
Fatty acids, total saturated 16:0	6.5087 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	1.3497 mg
Sugars, total	0.6051 g
Serine	0.437 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	1.7004 g
Vitamin B-6	0.0811 mg
Selenium, Se	0.0505 g
Ash	2.3915 g
Fatty acids, total saturated 18:1 undifferentiated	36.9191 g
Pantothenic acid	0.3491 mg
Phenylalanine	0.4248 g
Copper, Cu	0.7421 mg
Betaine	0.0405 mg
Thiamin	0.5846 mg
Methionine	0.2646 g
Iron, Fe	1.4215 mg
Carbohydrate, by difference	13.6611 g
Phosphorus, P	341.0333 mg
Folate, total	48.1217 g
Tocopherol, gamma	0.3361 mg
Alanine	0.419 g
Valine	0.4478 g
Fatty acids, total saturated 18:2 undifferentiated	13.2553 g
Glycine	0.549 g
Carotene, alpha	0.0883 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0544 g
Zinc, Zn	2.1009 mg
Isoleucine	0.3447 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	13.7405 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.6138 g
Vitamin A, IU	33.0083 IU
Folate, DFE	48.1217 g
Tryptophan	0.1755 g
Vitamin C, total ascorbic acid	10.5835 mg
Phytosterols	89.505 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.3357 g
Vitamin K (phylloquinone)	24.381 g
Fatty acids, total saturated	8.6266 g
Histidine	0.2358 g
Fatty acids, total monounsaturated	37.7083 g
Threonine	0.3326 g
Folate, food	48.1217 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	2.3767 g
Vitamin E (alpha-tocopherol)	5.8479 mg
Magnesium, Mg	47.1917 mg
Lysine	0.257 g
Potassium, K	214.6025 mg
Cystine	0.162 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	3 tablespoons	358.02	0	40.5
Tahini	3 tablespoons	256.5	11.7855	21.6
Water	0.5 cup	0	0	0
cauliflower floret	8 cups	0	0	0
salt pepper	0	0	0	0
lemon wedge	8	0	0	0
ra el hanout spice mix	2 tablespoons	0	0	0