Moroccan Roasted Cauliflower with Tahini-Honey Drizzle Recipe
This Moroccan Cauliflower with Tahini-Honey is a flavorful roasted vegetable dish featuring tender cauliflower florets coated with harissa and olive oil, then caramelized to perfection. Finished with a creamy tahini and honey sauce, and a hint of lemon juice, it makes a vibrant and satisfying side dish or vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Cauliflower and Spice Mix
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
Tahini-Honey Sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. water
Garnish
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F to get it ready for roasting the cauliflower.
- Prepare cauliflower: In a large bowl, combine 2 Tbsp. olive oil, 1/2 tsp. salt, and 2 Tbsp. harissa. Add the cauliflower florets and toss well to coat them evenly with the spicy mixture.
- Roast cauliflower: Spread the coated cauliflower on a rimmed baking sheet in a single layer. Bake for 35 minutes, stirring or tossing halfway through, until the cauliflower is tender.
- Add harissa glaze: Remove the cauliflower from the oven and toss with the remaining 2 Tbsp. harissa. Return to the oven and bake for an additional 5 to 7 minutes to caramelize and char some spots for extra flavor.
- Make tahini-honey sauce: While the cauliflower roasts, whisk together remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper in a bowl. Add 1 Tbsp. water gradually and whisk until the sauce reaches a smooth, pourable consistency.
- Assemble and serve: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle the tahini-honey sauce over the top, squeeze the remaining 1 Tbsp. lemon juice over it, and garnish with fresh chopped parsley if desired. Serve warm.
Notes
- Use mild harissa to keep the heat balanced; adjust according to your spice preference.
- If you prefer a thinner tahini sauce, add additional water a teaspoon at a time until desired consistency is reached.
- Fresh parsley adds a nice color and freshness but can be omitted if unavailable.
- Make sure to toss the cauliflower halfway through roasting for even cooking and caramelization.
- This dish pairs well with couscous, rice, or can be served as a flavorful vegetarian main course.
