Moroccan Cauliflower with Tahini-Honey – Sweet, Spicy, and So Simple
A flavorful roasted cauliflower dish seasoned with Moroccan spices and drizzled with a creamy tahini-honey sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons tahini
- 2 tablespoons honey (or maple syrup for a vegan option)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Sesame seeds, for garnish
Instructions
1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
3. Drizzle olive oil over the florets. Add cumin, coriander, smoked paprika, salt, and black pepper. Toss to coat well.
4. Spread the seasoned cauliflower on a parchment-lined baking sheet. Roast for 20–25 minutes until golden brown and tender.
5. In a small bowl, whisk together tahini, honey, lemon juice, and a pinch of salt until smooth. Add water to adjust consistency if needed.
6. Transfer roasted cauliflower to a serving bowl and drizzle with the tahini-honey sauce while still warm.
7. Garnish with freshly chopped parsley and sesame seeds.
8. Serve warm as a side dish or a light main course.
Notes
For a vegan option, substitute honey with maple syrup.
This dish pairs well with couscous or warm flatbread.
Adjust spices to your preference for more or less heat.