Roasted Cauliflower With Ras El Hanout

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• sprinklings of ground pepper and ground red peppercorns
• generous pinches ras el hanout
• lemon juice and more olive oil to sprinkle on roasted cauliflower

1. Preheat your oven to 425 degrees.
2. Break the cauliflower head into florets that are medium sized, and slice the core into chunks. Place on a half sheet pan, making sure all the little bits and pieces are also included
3. Sprinkle the florets with the olive oil, salt and peppers. Add the ras el hanout. Mix everything with clean hands to make sure the olive oil and seasonings are well distributed.
4. Roast for 25 to 20 minutes, and turn with a spatula. Roast another 15 minutes, until the florets are well browned and you can smell the perfume of the raw el hanout.
5. Sprinkle the roasted cauliflower with lemon juice (about 1 tablespoon) and just a touch of extra olive oil. Toss with a spatula and serve.

head cauliflower, olive oil, salt, ground pepper, generous pinches, lemon juice

Taken from food52.com/recipes/33657-roasted-cauliflower-with-ras-el-hanout (may not work)