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Test Kitchen Approved

Muhammara Tart topped with Ras el Hanout Cauliflower

Muhammara Tart topped with Ras el Hanout Cauliflower

Muhammara Tart topped with Ras el Hanout Cauliflower

Recipe By Mike Johnston, Savory Spice Shop founder


12 servings

Recipe By Mike Johnston, Savory Spice Shop founder

This clever use of muhammara, a Middle Eastern spicy pepper dip, bakes up quickly and simply and is sure to impress any guests!


Roasted Cauliflower Topping:

Half head of cauliflower

2 Tbsp. olive oil

Muhammara Sauce:

1/3 cup raw walnuts

12 oz. jar of roasted red peppers, drained

1/3 cup breadcrumbs

1 Tbsp. lemon juice

2 tsp. granulated sugar


2 sheets thawed puff pastry

Savory Spice ingredients in this recipe

  • Ras el Hanout

    Our Ras el Hanout seasoning blend is exquisite – or shall we say, the "head of the shop." Ras el Hanout is a must-have ingredient for making classi...

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  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Pomegranate Molasses

    Our Pomegranate Molasses is a thicker concentrated pomegranate version of pomegranate juice that's extracted from 100% pure pomegranate seeds. Usin...

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  • Ground Cumin Seeds

    Ground Cumin Seeds are one of the most used spices in the world, right alongside salt & pepper and chiles. Ground cumin is a pantry staple, and...

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  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

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  • Crushed Aleppo Peppers

    Our Crushed Aleppo Peppers are a mouthwatering, moderately hot blend of Aleppo pepper flakes. The Aleppo pepper is also known as the Halaby pepper....

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Preheat oven to 400 degrees. Cut cauliflower into small florets and place in a large bowl. Toss with olive oil and Ras el Hanout. Place florets on the center of an aluminum lined baking sheet. Fold aluminum around the florets and seal closed. Roast in the oven for 20 minutes. Carefully open seal and roast for 10 more minutes. Meanwhile, dry toast the walnuts in a small skillet for 4-5 minutes, stirring. In a food processor, add the toasted walnuts and the remaining Muhammara ingredients. Pulse until finely chopped, but not pureed. Unfold the two sheets of thawed puff pastry sheets and place on a greased baking sheet, overlapping by an inch. Trim to size, if necessary. Using your fingers, dampen both sides of the overlapped portions of the puff pastry sheets and then pinch together. Pinch all edges up to form a crust. With a fork, lightly puncture the pastry sheet every couple inches. Place in 400 degree oven and bake for 15 minutes. Remove and spread the Muhammara sauce evenly inside the crust. Top with the roasted cauliflower, sprinkle with Crushed Aleppo Chiles and bake for 10 more minutes. Remove from oven, slice and serve warm.