Roasted Moroccan Cauliflower with Tahini-Honey Sauce

Why Make This Recipe

Moroccan Cauliflower with Tahini-Honey is a delightful dish that brings together unique flavors and textures. The combination of roasted cauliflower, spicy harissa, and creamy tahini-honey sauce creates a dish that’s both tasty and satisfying. It’s a great option for plant-based meals, quick dinners, or even as a stunning side dish for gatherings. Plus, it’s easy to make!

How to Make Moroccan Cauliflower with Tahini-Honey

Ingredients:

• 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)
• 2 Tbsp. tahini
• 1 Tbsp. honey
• 2 Tbsp. fresh lemon juice, divided
• 1/4 tsp. freshly ground black pepper
• Fresh chopped parsley for garnish (optional)

Directions:

1. Preheat the oven to 425°F.
2. In a large bowl, combine 2 Tbsp. of the olive oil, 1/2 tsp. of salt, and 2 Tbsp. of harissa; mix well.
3. Add the cauliflower florets to the bowl and toss to evenly coat them with the mixture.
4. Spread the cauliflower on a rimmed baking sheet and bake in the preheated oven for 35 minutes, tossing once halfway through, until tender.
5. Remove the baking sheet from the oven and toss with the remaining 2 Tbsp. of harissa. Return to the oven and bake for another 5 to 7 minutes, until caramelized and charred in some spots.
6. While the cauliflower is roasting, prepare the Tahini-Honey sauce. In a bowl, combine the remaining 2 Tbsp. of olive oil, tahini, honey, 1 Tbsp. of lemon juice, the remaining 1/4 tsp. of salt, and black pepper. Stir with a whisk. Add 1 Tbsp. of water to thin out the sauce to your desired consistency.
7. Transfer the roasted cauliflower to a bowl or serving platter. Drizzle the tahini-honey sauce over the top and squeeze the remaining 1 Tbsp. of lemon juice over the dish. Garnish with fresh parsley if desired.

How to Serve Moroccan Cauliflower with Tahini-Honey

This dish can be served warm or at room temperature. It makes a fantastic side dish for grilled meats or can be enjoyed as a main dish for a vegan meal. Pair it with a side of couscous or quinoa for a complete meal.

How to Store Moroccan Cauliflower with Tahini-Honey

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again. The tahini-honey sauce can also be made in advance and stored separately.

Tips to Make Moroccan Cauliflower with Tahini-Honey

• Make sure to cut the cauliflower into even-sized florets for even cooking.
• Adjust the amount of harissa based on your spice preference.
• If you want a thicker sauce, reduce the amount of water added to the tahini-honey mix.

Variation

• You can add other vegetables such as carrots or bell peppers along with the cauliflower for added color and flavor.
• Try using different herbs like cilantro instead of parsley for a different twist.

FAQs

1. Can I use different types of cauliflower?
Yes, you can use other varieties such as green cauliflower (Romanesco) or purple cauliflower. The cooking time might vary slightly depending on the size of the florets.

2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for anyone with gluten intolerance.

3. Can I make this recipe in advance?
Yes, you can roast the cauliflower ahead of time and prepare the tahini-honey sauce. Just assemble everything before serving.

Moroccan Cauliflower with Tahini-Honey

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• Author: ikramnihad
• Total Time: 57 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delightful plant-based dish featuring roasted cauliflower with a spicy harissa and creamy tahini-honey sauce.

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Ingredients

Scale 1x2x3x

• 4 Tbsp. extra-virgin olive oil, divided
• 3/4 tsp. kosher salt, divided
• 4 Tbsp. mild harissa, divided
• 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
• 2 Tbsp. tahini
• 1 Tbsp. honey
• 2 Tbsp. fresh lemon juice, divided
• 1/4 tsp. freshly ground black pepper
• Fresh chopped parsley for garnish (optional)

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Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, combine 2 Tbsp. of the olive oil, 1/2 tsp. of salt, and 2 Tbsp. of harissa; mix well.
3. Add the cauliflower florets to the bowl and toss to evenly coat them with the mixture.
4. Spread the cauliflower on a rimmed baking sheet and bake in the preheated oven for 35 minutes, tossing once halfway through, until tender.
5. Remove the baking sheet from the oven and toss with the remaining 2 Tbsp. of harissa. Return to the oven and bake for another 5 to 7 minutes, until caramelized and charred in some spots.
6. While the cauliflower is roasting, prepare the Tahini-Honey sauce. In a bowl, combine the remaining 2 Tbsp. of olive oil, tahini, honey, 1 Tbsp. of lemon juice, the remaining 1/4 tsp. of salt, and black pepper. Stir with a whisk. Add 1 Tbsp. of water to thin out the sauce to your desired consistency.
7. Transfer the roasted cauliflower to a bowl or serving platter. Drizzle the tahini-honey sauce over the top and squeeze the remaining 1 Tbsp. of lemon juice over the dish. Garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The tahini-honey sauce can be made in advance and stored separately.

• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 8g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

Keywords: Moroccan, Cauliflower, Vegan, Tahini, Gluten-Free, Healthy