Moroccan Cauliflower with Tahini-Honey Recipe Article
A bold and vibrant Moroccan Cauliflower with Tahini-Honey, roasted to crispy perfection and drizzled with a creamy sweet-savory sauce. A delicious vegetarian dish or side.
Ingredients
1 large head cauliflower, cut into florets
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp cinnamon
¼ tsp turmeric
Pinch cayenne (optional)
½ tsp salt
¼ tsp black pepper
For Tahini-Honey Sauce:
¼ cup tahini
1½ tbsp honey (or maple syrup)
1 tbsp lemon juice
1 garlic clove, grated
2–4 tbsp water (to thin)
Optional Garnish:
Fresh parsley, cilantro, or mint
Pomegranate seeds or toasted almonds
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Toss cauliflower florets with olive oil and all spices. Spread in a single layer.
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Roast for 25–30 minutes, flipping halfway, until golden and crisp.
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Whisk tahini, honey, lemon juice, garlic, and water until smooth and pourable.
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Drizzle sauce over warm cauliflower. Garnish as desired and serve.
Notes
Dry cauliflower well before roasting. Adjust sauce to taste with more lemon or honey. Serve as a side, main, or part of a mezze spread.