Serves- 4

Prep time - 10 mins

Cook time - 30 minutes

Ingredients:

1 cauliflower head

3 tbsp vegetable or olive oil

1 tsp salt

2 tsp harissa

2 tbsp Amboora Smoky Ras El Hanout

1 tsp ground ginger

1 tbsp runny honey

 

Method

1. Preheat the oven to 200C / 180C fan.
2. Cut your cauliflower into florets, remember to keep the leaves! These are delicious and crispy when roasted and minimises food waste.
3. In a mixing bowl, add the oil, salt, harissa and the ras el hanout, ginger and honey and combine.
4. Place the florets on a lined baking tray and pour over the sauce and rub together with your hands so everything is coated.
5. Bake for around 30 mins until the florets are golden brown and sticky.
6. Allow to cool and serve with a yoghurt dip, if desired. Bsaha!