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Moroccan Cauliflower with Tahini-Honey Recipe

Moroccan Cauliflower with Tahini-Honey Recipe
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★★★★★

5 from 9 reviews

This Moroccan Cauliflower with Tahini-Honey is a flavorful, roasted vegetable dish featuring tender cauliflower florets coated in spicy harissa and drizzled with a creamy, sweet tahini-honey sauce. Perfect as a side or a light vegetarian meal, it combines bold North African spices with a touch of sweetness and citrus brightness.

Ingredients

Scale

Cauliflower and Harissa Mixture

  • 4 Tbsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 4 Tbsp. mild harissa (such as Mina brand), divided
  • 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)

Tahini-Honey Sauce

  • 2 Tbsp. tahini
  • 1 Tbsp. honey
  • 2 Tbsp. fresh lemon juice, divided
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. water (to thin sauce)

Garnish

  • Fresh chopped parsley (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F to prepare for roasting the cauliflower.
  2. Prepare Cauliflower with Harissa: In a large bowl, mix 2 Tbsp. of the olive oil, 1/2 tsp. of kosher salt, and 2 Tbsp. of the harissa thoroughly. Add the cauliflower florets and toss to coat them evenly in the spicy mixture. Spread the coated cauliflower in a single layer on a rimmed baking sheet.
  3. Roast Cauliflower: Bake the cauliflower for 35 minutes, tossing once halfway through to ensure even cooking. The cauliflower should become tender by the end of this time. Remove from the oven, toss the cauliflower with the remaining 2 Tbsp. of harissa, and return to the oven to bake for another 5 to 7 minutes until caramelized and charred in spots for extra flavor.
  4. Make Tahini-Honey Sauce: While the cauliflower roasts, combine the remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, the remaining 1/4 tsp. kosher salt, and freshly ground black pepper in a bowl. Whisk these ingredients together until smooth and creamy. Then whisk in 1 Tbsp. water to loosen the sauce to your preferred consistency.
  5. Assemble and Serve: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle generously with the tahini-honey sauce and squeeze the remaining 1 Tbsp. of fresh lemon juice over the top. Garnish with chopped fresh parsley if desired, then serve warm or at room temperature.

Notes

  • Adjust the amount of harissa according to your preferred spice level.
  • Use mild harissa to keep the spice balanced, or try a hotter variety for more heat.
  • This dish can be made vegan by substituting the honey with maple syrup or agave nectar.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Use fresh lemon juice for best flavor in the tahini-honey sauce.

Nutrition

Keywords: Moroccan cauliflower, roasted cauliflower, tahini honey sauce, vegetarian side dish, harissa cauliflower, healthy roasted vegetables

Find it online: https://recipeswithmia.com/moroccan-cauliflower-with-tahini-honey-recipe/