Moroccan Cauliflower With Tahini Honey (Printable version)

Spiced roasted cauliflower drizzled with creamy tahini honey sauce for a sweet-savory Moroccan-inspired side.

# What you need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil

→ Spices

03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cinnamon
07 - ½ teaspoon ground turmeric
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Tahini Honey Sauce

10 - 3 tablespoons tahini
11 - 1½ tablespoons honey
12 - Juice of ½ lemon
13 - 2 tablespoons water (plus more as needed)
14 - Pinch of salt

→ Garnish

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - 2 tablespoons toasted sliced almonds (optional)

# How To:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and tender.
04 - While the cauliflower roasts, prepare the tahini honey sauce: In a small bowl, whisk together tahini, honey, lemon juice, water, and a pinch of salt until smooth. Add more water if needed for a drizzling consistency.
05 - Arrange the roasted cauliflower on a serving platter. Drizzle generously with tahini honey sauce.
06 - Sprinkle with chopped fresh cilantro or parsley and toasted almonds, if using. Serve warm.

# Expert Advice:

01 -
  • The tahini honey sauce creates this incredible creamy contrast that somehow bridges sweet and savory without feeling heavy
  • Roasting transforms humble cauliflower into something deeply flavorful and satisfying that even vegetable skeptics reach for
02 -
  • Do not skip the high oven temperature because lower heat will make the cauliflower steam in its own moisture instead of developing that crispy exterior
  • The tahini sauce will look curdled when you first add the lemon juice but keep whisking and it will smooth out perfectly
03 -
  • Toast your almonds in a dry pan for 2 to 3 minutes until golden and fragrant before sprinkling them on top
  • Let the cauliflower rest for 5 minutes after roasting so the sauce adheres better instead of pooling on the plate

Go back