4 Serves
71 Mins
1 g
6 g
11 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Cauliflower Florets
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MoroccanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
601 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Cut the cauliflower into bite-sized florets using a chef's knife on a cutting board.
In a large mixing bowl, toss the cauliflower florets with olive oil, salt, black pepper, and the Ras el Hanout spice blend until evenly coated.
Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast in the oven for 40 to 45 minutes, tossing halfway through, until golden brown and tender.
Remove from the oven and serve hot, optionally garnished with fresh herbs.
Olive Oil
Salt
Black Pepper
Ras el hanout
Vitamin A
1 µg / 900 µgVitamin C
30 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g76
g2
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Moroccan.jpg)
MoroccanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g