Serves: 4 as a side

Why this spice: High-heat cauliflower plus Collected Foods Ras El Hanout creates crackly, spice-roasted florets that tahini cools and rounds out.

Ingredients

• 1 large cauliflower, cut into medium florets
• 3 tbsp olive oil
• 2 tbsp Collected Foods Ras El Hanout
• 1 tsp kosher salt
• 1/3 cup tahini
• 2 tbsp lemon juice
• 2–4 tbsp cold water
• 1 small garlic clove, grated
• Pomegranate seeds or toasted pine nuts, optional

Directions

1. Heat oven to 450°F. Toss cauliflower with oil, Ras El Hanout, and salt. Spread on a sheet pan.
2. Roast 25–30 minutes, flipping once, until deeply browned in spots.
3. Whisk tahini, lemon, garlic, and water until pourable and creamy; season with a pinch of salt.
4. Pile cauliflower on a platter, drizzle tahini, and finish with pomegranate or nuts if using.

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