Roasted Cauliflower With Ras el Hanout

Name: Roasted Cauliflower With Ras el Hanout
Total time: 13 min
Ingredients: 1 head cauliflower, washed, with leaves intact; 1 teaspoon salt, more for seasoning; 1/2 gallon whole milk or water; 1/3 cup clarified butter (see note); 4 teaspoons ras el hanout (see note); Salt, to taste

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Total: 13 hours, 30 minutes

Servings: 4

Cost: $3.17 /serving

Author : Tejal Rao

cauliflower whole milk

Ingredients

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1 head cauliflower, washed, with leaves intact1 teaspoon salt, more for seasoning1/2 gallon whole milk or water1/3 cup clarified butter (see note)4 teaspoons ras el hanout (see note)Salt, to taste

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.