Description
Delight your taste buds with Moroccan Cauliflower with Tahini-Honey—a sweet, spicy, and nutty side dish featuring roasted cauliflower, harissa, and a creamy tahini-honey sauce. Perfect for weeknight meals or special occasions.
Ingredients
- 1 medium head of cauliflower, cut into florets (7–8 cups)
- 4 tablespoons extra-virgin olive oil, divided
- 4 tablespoons mild harissa paste, divided
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons tahini
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice, divided
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Set to 425°F (220°C).
- Season Cauliflower: Toss cauliflower florets with 2 tablespoons olive oil, 2 tablespoons harissa, ½ teaspoon salt, and black pepper in a large bowl.
- Roast: Spread cauliflower on a baking sheet and roast for 35 minutes, tossing halfway.
- Add Harissa: Remove from oven, toss with remaining 2 tablespoons harissa, and roast for an additional 5–7 minutes.
- Prepare Sauce: Whisk remaining olive oil, tahini, honey, 1 tablespoon lemon juice, ¼ teaspoon salt, and black pepper in a bowl. Add 1 tablespoon of water for consistency.
- Assemble: Arrange cauliflower on a serving platter, drizzle with sauce, and squeeze remaining lemon juice over the top. Garnish with parsley if desired.
Notes
- For a vegan version, substitute honey with maple or date syrup.
- Use frozen cauliflower if fresh is unavailable; roasting time remains similar.
- For added texture and flavor, sprinkle toasted sesame seeds or chopped nuts before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan