Moroccan Cauliflower with Tahini Honey
This easy healthy recipe brings the warmth of Moroccan spices to your kitchen with roasted cauliflower and a creamy tahini honey sauce.
Ingredients
For the cauliflower
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the tahini honey drizzle
- 3 tablespoons tahini
- 1 tablespoon honey or maple syrup For a vegan option, use maple syrup.
- 1 tablespoon lemon juice
- 1 tablespoon warm water Add more if needed.
- ½ clove garlic, finely minced
- 1 pinch salt
For garnish
- 1 tablespoon chopped fresh parsley or cilantro
- 1 tablespoon crispy fried shallots or toasted almonds Optional.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, cumin, paprika, cinnamon, turmeric, salt, and pepper until evenly coated.
Cooking
- Spread the cauliflower on the baking sheet in a single layer and bake for 20 to 25 minutes, flipping halfway through, until golden and slightly crispy on the edges.
Assembly
- In a small bowl, whisk together tahini, honey, lemon juice, warm water, garlic, and salt until smooth and creamy. Adjust the consistency with a bit more water if needed.
- Arrange the roasted cauliflower on a serving plate or over couscous or quinoa. Drizzle with the tahini honey sauce and top with parsley and crispy shallots or almonds for garnish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat before serving. For added texture, sprinkle pomegranate seeds or toasted nuts for extra crunch and color.