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Roasted Moroccan Cauliflower Roll-Ups

Prep Time 10 mins
Cook Time 30 mins
Course Lunch, Main Course
Cuisine Moroccan
Servings 4 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

To Assemble

  • 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.

To assemble

  • 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.


To make you own Ras el Hanout, combine: 1 teaspoon ground cumin, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, ½ teaspoon ground allspice, ½ teaspoon garlic powder, ¼ teaspoon ground cloves, + ¼ teaspoon turmeric.  Use this whole recipe.
Keyword cauliflower recipes, Easy Dinner, easy lunch, moroccan cauliflower, ras el hanout, Roll-ups