Blogging Marathon# 55: Week 1/ Day 1
Theme: Healthy Family Dinners
Dish: Roasted Cauliflower with Ras el Hanout & Rice Bowl

My theme for he first week of this month’s blogging marathon is ‘Healthy Family Dinners‘. Ever since I signed up for this theme, I have been thinking what ‘healthy‘ actually means. It has become such a subjective matter. what I think as healthy may not be really that healthy.For example, recently I read somewhere that broccoli has to be eaten as fresh as possible and if it is stored in the refrigerator, it loses its nutrients. So if I cook something with broccoli after about 4~5 days from buying, does that mean it’s not healthy or nutritious anymore? The more articles I read on this, the more confused and clueless I keep getting. So, I’ve decided not to worry about it too much — I try to cook with fresh ingredients and keep processed foods to the minimum.So for the next 3 days, I’m going to post ‘healthy’ dinners that taste good and are enjoyed by the whole family. Roasted cauliflower is my newest favorite and with all the amazing health benefits it has, cauliflower is sure a superfood. Roasting makes it so much more delicious and in this recipe, cauliflower is roasted with tahini and a Moroccan spice powder called Ras el Hanout. It is a very flavorful dish and I served it with some brown rice and veggies.

Ras el Hanout is a seasoning used in Moroccan couscous. It can contain dozens of different spices and vary in heat and intensity. I bought some Ras el Hanout in Whole Foods, but I’m including the recipe to make it here.

Recipe from Vegetarian Times magazine:

  • Cuisine: american
  • Course: main course
  • Cooking Technique: Roasting
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins


For Roasted Cauliflower:

1 1” Small Cauliflower, cut into florets (about 4 cups)
1½ tbsps Olive Oil
1 tbsp Tahini
1 ~ 1½ tbsps Ras el Hanout
to taste Salt & Pepper
For the Tahini Sauce:
1 tbsp Tahini
½ tbsp Lemon juice
1 tsp Ra el Hanout
to taste Salt & Pepper
Other ingredients for Rice Bowl:
1 cup Brown Rice, cooked
1 Large Carrot, grated or thinly shaved with a vegetable peeler
1 cup Tomatoes, chopped (halved cherry or grape tomatoes work great)
Baked tofu or Chickpeas or Paneer – as needed



  1. To make Roasted Cauliflower: Preheat the oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray.
  2. Whisk together oil, tahini, ras el hanout, salt & pepper in a large bowl. Add cauliflower and toss to coat cauliflower with sauce.
  3. Spread cauliflower on prepared baking sheet and roast 20~25 minutes or until browned and dry, stirring once or twice.
  4. To make Tahini Sauce: Whisk together all ingredients with ¼cup of water in a bowl. Season with salt and pepper.
  5. To make the Rice bowl: Divide the rice among 4 serving bowls, top each bowl with roasted cauliflower, carrots, tomatoes, baked tofu and drizzle with the tahini sauce. Serve immediately.

Ras El Hanout

  • Servings: 12-cup
  • Difficulty: easy
  • Print

Cauliflower roasted with tahini moroccan spice blend, Ras-el-Hanout. It is a very flavorful dish and I served it with some brown rice and veggies.


  • Cuisine: moroccan
  • Course: condiments
  • Preparation Time: 10 mins


2 tsp Smoked Paprika
1½ tsps Ground Coriander
1½ tsps Ground Cumin
1 tsp Ground ginger
1 tsp Turmeric
½ tsp Black Pepper
½ tsp Garlic powder
¼ tsp Ground Allspice
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg


  1. Combine all the ingredients in a small bowl. Store in an airtight container.

Lets check out what my fellow marathoners have cooked today for BM# 55.


0 thoughts on “Roasted Cauliflower & Rice Bowl”

  1. Well ever since I picked up this theme, I was wondering too if I was right in forcing that..well in the end it depends and varies to family to family and is so subjective. On the whole though, I meant that our meal should have all the components included in it..and your bowl bowled me over..such a beautifully done set up..I love roasted cauliflower too..and I would love to grab this right now..

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