I feel like I've been on a roll with cauliflower recipes lately. Its just so versatile. Cauliflower can take on pretty much any flavor. And its delicious when cooked using a whole host of methods. Its great roasted, grilled, in soups, stir fried- the list goes on. Today we are roasting cauliflower to make Easy Roasted Moroccan Cauliflower Roll-Ups.
The thing that can be hard with cauliflower is injecting enough flavor into it. Its pretty mush flavorless on its own and has so many nooks and crannies that we need to take advantage of to make sure its full of flavor.
To do this, we will use a Moroccan spice blend called Ras El Hanout. Its full of warm spices and is packed with flavor. I make my own Ras El Hanout, but if you would rather use store-bought thats great too! They vary slightly by brand, but all will be delicious.
I like to mix the Ras El Hanout with olive oil and lemon juice before spooning the mixture over the cauliflower florets because it helps it cling to every bit of the cauliflower.
I pair the warm flavors of Ras El Hanout with a creamy and tangy garlic tahini sauce. This is something you can absolutely skip if you wish. But if you do skip it, make sure to add hummus to the wrap. It definitely needs a creamy element.
I also like to add something crunchy like cucumber, radish or chopped bell pepper for a little texture variation, but add whatever veggies you prefer!
These Easy Roasted Moroccan Cauliflower Roll-Ups are great hot or cold, which makes them perfect for lunch or dinner. But, if you don't plan on eating immediately, pack the elements separately and roll them up when you are ready to eat to prevent sogginess.
Roasted Moroccan Cauliflower Roll-Ups
For the Roasted Cauliflower
- 8 Cups Cauliflower Florets This is about 1 whole head
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 ½ tablespoon Ras El Hanout To make your own, see the notes!
- ¾ teaspoon Kosher Salt
- Black Pepper
For the Garlic Tahini Sauce (Optional)
- ¼ Cup Tahini
- 2 Tbsp Lemon Juice
- ¼ teaspoon Garlic Powder
- 3 tablespoon Water
- Pinch of Salt and Pepper
- 4 Pitas
- Toppings of choice: lettice, tomatoes, cucumbers, hot sauce, etc.
- Preheat oven to 425* F. Spread cauliflower florets onto a sheet pan.
- In a small bowl, combine Ras El Hanout, olive oil and lemon juice. Stir to combine.
- Spoon the spice and oil mixture over the cauliflower florets and using your hands, toss to evenly coat.
- Season with salt and pepper and roast in a 425* oven for 30 minutes.
To make the Garlic Tahini Sauce
- In a small bowl, combine tahini, lemon juice and garlic powder. Stir to combine. The mixture will get very thick.
- Add water to the tahini, 1 tablespoon at a time, stirring to fully combine before adding another tablespoon. Set aside.
- Split a whole pita open along its seam. Only split it half way around. Fill the pita with cauliflower, tahini sauce and other toppings of your choice. Roll up and repeat.
Let me know how you liked this recipe!
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