Description
How to make tender, roasted Moroccan cauliflower with aromatic spices and a sweet tahini-honey drizzle that’s a perfect weeknight meal.
Ingredients
Scale
- Main Components:
- 1 large head cauliflower, cut into florets
- 3–4 tablespoons extra virgin olive oil
- 1/4 cup tahini (100% ground sesame, not paste with additives)
- 2–3 tablespoons honey, local preferred
- 1–2 tablespoons fresh lemon juice (from 1/2 lemon)
- Flavor Builders & Aromatics:
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 2–4 tablespoons cold water (for thinning sauce)
- 1 tablespoon toasted sesame seeds (for garnish)
- Moroccan Spices & Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Prep Cauliflower: Start by cutting your large head of cauliflower into bite-sized florets. Place them in a large bowl and drizzle with 3-4 tablespoons of extra virgin olive oil, tossing to coat evenly.
- Season & Mix: Add minced garlic, cumin, smoked paprika, cinnamon, sea salt, and black pepper to the oiled florets. Toss well until every piece of cauliflower is beautifully coated with the Moroccan spices.
- Roast Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast at 400°F (200°C) for 20-30 minutes, flipping halfway, until tender, lightly browned, and caramelized.
- Prepare Tahini-Honey: In a small bowl, combine tahini, honey, fresh lemon juice, and chopped cilantro. Whisk these ingredients together until they are well combined, forming the base for your delicious drizzle.
- Emulsify Drizzle: Gradually add 2-4 tablespoons of cold water to the tahini mixture, whisking continuously. Continue until the sauce emulsifies into a smooth, creamy, and pourable consistency, perfect for the Moroccan Cauliflower.
- Assemble Dish: Once the roasted cauliflower is ready, transfer it to a serving platter. Generously drizzle the prepared tahini-honey sauce over the warm cauliflower, ensuring every floret gets some flavorful coating.
- Garnish & Serve: Garnish your Irresistible Moroccan Cauliflower with Tahini-Honey with toasted sesame seeds and extra fresh cilantro. Serve immediately as a delightful main or side dish. Enjoy!
Notes
Ensure tahini is 100% ground sesame for a smooth, emulsified drizzle; additives cause grittiness and prevent proper texture.
Store leftover roasted cauliflower in an airtight container in the refrigerator for 3-4 days; texture softens over time.
Substitute honey with maple syrup or agave nectar for a vegan version; adjust sweetness to your preference.
Serve warm as a main or side dish, excellent with fluffy couscous or quinoa; garnish with sesame seeds and cilantro.
Prep cauliflower and spices a day ahead; tahini drizzle also holds well refrigerated for up to two days.
**Allergy Information:** Sesame