Crispy Cauliflower & Tofu with Ginger Yogurt Sauce

1. Preheat the Oven

Preheat your oven to 475°F (245°C) and place a rimmed baking sheet on the middle rack.

2. Prepare and Roast Cauliflower

Cut the cauliflower into 1-inch florets and toss them in a large bowl with 3 tablespoons of olive oil, 1.5 teaspoons of ras el hanout, and a generous pinch of kosher salt. Spread the seasoned cauliflower on the preheated baking sheet and roast for about 20 minutes, or until the florets are tender and lightly browned.

3. Prepare and Roast Tofu

Drain the tofu and cut it into 1- by 3/4-inch planks. Pour boiling water over the tofu in a colander, then press it gently between paper towels to remove excess moisture. Toss the tofu planks in a mixing bowl with 2 tablespoons of olive oil, 0.25 teaspoon of ras el hanout, and a pinch of kosher salt. Arrange the tofu on a baking sheet and roast it for 15 minutes. Flip the tofu halfway through roasting to ensure even browning.

4. Make Ginger Yogurt Sauce

In a small mixing bowl, stir together the Greek yogurt and finely grated or minced ginger. Season with kosher salt and freshly ground black pepper to taste.

5. Prepare Red Onion

Drain the soaked red onion slices and sprinkle them lightly with kosher salt, then let them stand for about 10 minutes.

6. Assemble the Dish

Start with a generous dollop of the ginger yogurt sauce on your serving plates or bowls. Mound the roasted cauliflower and tofu on top, then drizzle with a bit more olive oil. Scatter the drained onions, fresh mint leaves, and cilantro sprigs over the top. If you have preserved lemon and sumac, add them now for an extra burst of flavor and color.