Serves: 4 as a side

Why this spice: Roasting vegetables with Collected Foods Ras El Hanout builds a fragrant base that pomegranate and herbs make fresh and bright.

Ingredients

• 1 small cauliflower, florets
• 2 sweet potatoes, 1-inch cubes
• 1 red onion, wedges
• 1 can (15 oz) chickpeas, drained and patted dry
• 3 tbsp olive oil
• 1.5 tbsp Collected Foods Ras El Hanout
• 1 tsp kosher salt
• 1/2 cup pomegranate seeds
• 1/4 cup chopped mint and parsley
• 2 tbsp tahini thinned with lemon juice and water, optional

Directions

1. Heat oven to 425°F. Toss cauliflower, sweet potato, onion, and chickpeas with oil, Ras El Hanout, and salt.
2. Spread on two sheet pans (avoid crowding). Roast 25–30 minutes, tossing once, until caramelized.
3. Transfer to a platter. Scatter pomegranate and herbs.
4. Drizzle tahini sauce if using. Serve warm or room temperature.

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