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Moroccan Cauliflower with Tahini-Honey

Savory Moroccan Cauliflower with Tahini-Honey Bliss

This Moroccan Cauliflower with Tahini-Honey is a delightful tribute to Moroccan flavors with a creamy, nutty sauce and accommodates various diets.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: Moroccan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower Fresh, large head for the best texture and flavor.
  • 3 tablespoons Olive Oil Adds richness and aids in achieving a perfect roasted flavor; avocado oil is a great alternative.
  • 1 teaspoon Ground Cumin Provides warm, earthy notes; no direct substitution, but coriander can offer a different aroma.
  • 1 teaspoon Ground Coriander Enhances brightness; using fresh ground is best for flavor.
  • 1 teaspoon Smoked Paprika Contributes a delightful smoky depth; use regular paprika for a milder kick.
  • 1 teaspoon Salt Brings out the flavors; opt for sea or kosher salt.
  • 1 teaspoon Black Pepper Adds heat; freshly ground gives a fuller taste.
For the Tahini-Honey Sauce
  • 1/4 cup Tahini Infuses creaminess with a nutty flavor; sun butter or almond butter can be used as nut-free options.
  • 2 tablespoons Honey Sweetens and deepens flavors; substitute with maple syrup for a vegan version.
  • 1 tablespoon Lemon Juice Brightens and balances the dish; freshly squeezed is ideal for the best taste.
For Garnish
  • 1/4 cup Fresh Parsley Adds color and a burst of freshness; cilantro is a nice alternative.
  • 2 tablespoons Sesame Seeds Sprinkled for crunch and visual appeal; sunflower seeds can replace them for a nut-free option.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a parchment-lined baking sheet.
  2. Cut the cauliflower into bite-sized florets and transfer them to a mixing bowl.
  3. Drizzle olive oil over the florets, then season with cumin, coriander, smoked paprika, salt, and black pepper. Toss well.
  4. Spread the cauliflower on the baking sheet and roast for 20 to 25 minutes, turning halfway through.
  5. In a small bowl, whisk together tahini, honey (or maple syrup), lemon juice, and a pinch of salt until smooth.
  6. Drizzle the tahini-honey sauce over the roasted cauliflower and toss gently.
  7. Garnish with parsley and sesame seeds before serving.
  8. Serve warm as a side or light main dish, paired with quinoa or couscous.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Ensure even spacing of the cauliflower florets to achieve perfect roasting. Store leftovers in an airtight container for up to three days.

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