Moroccan Roasted Cauliflower with Tahini-Honey Drizzle Recipe
This Moroccan Cauliflower with Tahini-Honey recipe features tender roasted cauliflower florets coated in a flavorful blend of harissa and olive oil, caramelized to perfection and finished with a luscious tahini-honey sauce. Brightened with fresh lemon juice and a sprinkle of parsley, this dish makes a vibrant and healthy vegetable side perfect for any meal.
- 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 Harissa Mixture
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa (such as Mina brand), divided
- 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 (to thin sauce)
Garnish
- Fresh chopped parsley (optional)
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of mild harissa. Mix these ingredients well to create a flavorful coating. Add the cauliflower florets to the bowl and toss thoroughly to ensure each piece is evenly coated with the harissa mixture.
- Roast the Cauliflower: Spread the coated cauliflower evenly on a rimmed baking sheet. Place it in the preheated oven and roast for 35 minutes, stirring or tossing the cauliflower once halfway through to promote even cooking. The cauliflower should become tender during this time.
- Add More Harissa and Roast Further: Remove the baking sheet from the oven and toss the cauliflower with the remaining 2 tablespoons of harissa. Return it to the oven and roast for an additional 5 to 7 minutes. This will caramelize the cauliflower and create charred spots for added flavor.
- Prepare Tahini-Honey Sauce: While the cauliflower finishes roasting, combine the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon of kosher salt, and freshly ground black pepper in a small bowl. Whisk the ingredients together until smooth. Add 1 tablespoon of water as needed to thin the sauce to your desired consistency.
- Serve and Garnish: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle the tahini-honey sauce over the top and squeeze the remaining 1 tablespoon of lemon juice over the cauliflower. Garnish with freshly chopped parsley if desired, and serve warm.
Notes
- For extra heat, use a stronger harissa or increase the quantity slightly.
- If tahini is too thick, add more water or lemon juice to adjust consistency.
- Can be served as a side dish or as a light main course with crusty bread.
- Can be prepped ahead by roasting cauliflower and making sauce separately; assemble before serving.
- For a vegan option, substitute honey with maple syrup or agave nectar.
