Go Back
Roasted Moroccan Cauliflower drizzled with tahini-honey sauce

Moroccan Cauliflower with Tahini-Honey

This Moroccan Cauliflower with Tahini-Honey is a flavor bomb, packed with warm spices and creamy goodness, perfect as a delicious side dish or the star of a vegetarian platter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Moroccan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons tahini
  • 1 tablespoon honey Substitute with maple syrup for a vegan option.
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, turmeric, salt, and pepper until well coated.
Cooking
  1. Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes, stirring halfway through until it’s golden brown and tender.
  2. In a small bowl, mix together tahini, honey, and lemon juice until smooth.
  3. Once the cauliflower is roasted, drizzle the tahini-honey sauce over it and toss gently to combine.
  4. Garnish with fresh parsley before serving.

Notes

You can store leftovers in an airtight container in the fridge for about 3–4 days. For longer storage, freeze it; it’ll last up to 2 months. Toss in chickpeas for added protein and texture, or try sweet potatoes for a variation.