Moroccan · Main course
Ras el Hanout Roasted Cauliflower Tacos
Cauliflower florets tossed in ras el hanout and roasted until charred and sweet, then piled into warm flatbreads with a preserved-lemon yogurt, quick pickled onion and herbs. A vibrant vegetarian fusion that brings Moroccan spice to the taco format — fresh, spicy and satisfying.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large cauliflower, in florets
- 1 tbsp ras el hanout
- 4 tbsp olive oil
- 8 small flatbreads or tortillas
- 200 g yogurt
- 1/2 preserved lemon, rind chopped
- 1 red onion, thinly sliced
- 2 tbsp red wine vinegar
- 1 bunch coriander and mint
- Harissa, to serve
- Salt and pepper
Method
- 1
Roast cauliflower
Toss the florets with ras el hanout, olive oil, salt and pepper, and roast at 220°C for 25–30 minutes until charred and tender.
- 2
Quick pickle
Toss the sliced onion with the vinegar and a pinch of salt and set aside.
- 3
Make the yogurt
Stir the preserved lemon through the yogurt.
- 4
Warm bread
Warm the flatbreads.
- 5
Build
Spread yogurt on each, add cauliflower, pickled onion, herbs and a dab of harissa.
- 6
Serve
Fold and serve at once.
Chef's tips
- Roast the cauliflower hot for proper char and sweetness.
- The quick-pickled onion adds essential acidity and crunch.
- Preserved-lemon yogurt ties it all together — don't skip it.
Frequently asked questions
Can I make it vegan?
Yes — use a plant-based yogurt for the sauce and the whole dish becomes vegan while keeping all the flavour.
What else can I add?
Chickpeas roasted alongside the cauliflower, or a handful of pomegranate seeds, both work brilliantly for extra texture.