Yogurt and spice and everything nice—all in one sheet pan.
1 3/4 teaspoons store-bought ras el hanout, divided One piece fresh ginger , peeled and finely grated or minced1 red onion , sliced about 1/8 inch-thick and soaked for at least 10 minutes in ice water, seeds removed and flesh and peel finely diced Preheat oven to 475°F with a clean rimmed baking sheet set on the middle rack. While the oven heats,
. In a large bowl, toss cauliflower with 3 tablespoons olive oil and 1 1/2 teaspoons ras el hanout; season with salt.Add cauliflower to heated baking sheet, carefully spreading it in a single even layer; set bowl aside. Return baking sheet to oven and roast cauliflower until it is just tender and lightly browned, about 20 minutes.While cauliflower is cooking, bring a kettle of water to a boil. Drain tofu and cut it into 1- by 3/4-inch planks.
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