Ras-el-hanout is a key spice in Moroccan cooking and widely used in tagines. When you hear the word spice, many people think hot, as in curry, but in fact a better way to describe a spice would be a distinctive, aromatic seasoning which can be used in all sorts of recipes – savory, sweet, cakes, pastries and drinks and found in cuisines all over the world. Ras el hanout is a strong, but not hot, earthy spice with sweet undertones. I simply chose a variety of vegetables, tossed them in an oil-ras el hanout mixture and roasted them in the oven – deliciously different.
Pre-heat oven to 350 degrees F. Place baking tray in oven to heat up.
1 small head of cauliflower – cut into florets
1 red pepper – cut into 1″ pieces
8 new potatoes – cut into small chunks
12 baby tomatoes
3 cloves of garlic – roughly chopped
1 tsp. ras-el-hanout
Pinch of red pepper flakes (optional)
a little salt
2 tbsp. olive oil
Place cauliflower, red pepper, potatoes, tomatoes and garlic in a large mixing bowl.
Sprinkle over the ras el hanout, the red pepper flakes and add a little salt.
Pour over the oil and mix everything together well.
Tip onto heated baking tray and roast in the oven for around 45 minutes, until cauliflower is slightly browned and potatoes are fully cooked.
