why make this recipe
Moroccan Cauliflower with Tahini-Honey is a delightful and healthy dish that brings bold flavors to your table. The combination of roasted cauliflower with a tangy tahini-honey sauce creates a balance of taste that is both satisfying and nutritious. It is perfect as a side dish or a light main course. Plus, it’s easy to make, making it a convenient option for busy weeknights or special gatherings.
how to make Moroccan Cauliflower with Tahini-Honey
Ingredients:
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- Fresh chopped parsley for garnish (optional)
Directions:
- Preheat your oven to 425 degrees F.
- In a large bowl, combine 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 2 tablespoons of harissa. Mix well.
- Add the cauliflower florets to the bowl and toss until they are evenly coated with the mixture.
- Spread the coated cauliflower on a rimmed baking sheet and bake for 35 minutes. Toss the cauliflower once halfway through cooking, so it roasts evenly until tender.
- Remove from the oven and toss with the remaining 2 tablespoons of harissa. Bake for an additional 5 to 7 minutes, until the cauliflower is caramelized and has charred spots.
- While the cauliflower is baking, prepare the Tahini-Honey sauce. In a small bowl, combine the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon of salt, and black pepper. Whisk together until well mixed.
- If the sauce is too thick, add 1 tablespoon of water to thin it out to your desired consistency.
- Once the cauliflower is ready, transfer it to a bowl or serving platter.
- Drizzle the tahini-honey sauce over the roasted cauliflower and squeeze the remaining 1 tablespoon of lemon juice on top.
- Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the fridge for up to 4 days.
how to serve Moroccan Cauliflower with Tahini-Honey
You can serve Moroccan Cauliflower as a side dish with grilled meats or fish for a complete meal. It also works great as a light vegetarian main dish. If you want to enhance the flavors, serve it with warm pita bread or over a bed of fluffy couscous or quinoa.
how to store Moroccan Cauliflower with Tahini-Honey
Store any leftovers in an airtight container in the fridge for up to four days. The flavors will continue to develop as it sits. When you’re ready to eat it again, you can reheat it in the oven or microwave. If you prefer, you can enjoy it cold as a salad.
tips to make Moroccan Cauliflower with Tahini-Honey
- Make sure to cut the cauliflower into even-sized florets for consistent cooking.
- If you like a bit more spice, add extra harissa to the sauce or sprinkle some red pepper flakes on top before serving.
- For a nutty flavor, toast some sesame seeds and sprinkle them on the finished dish before serving.
variation
Try adding other vegetables such as bell peppers, carrots, or zucchini to the roasting pan for added color and nutrition. You can also replace honey with maple syrup for a vegan-friendly option.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the roasted cauliflower and tahini-honey sauce in advance. Simply warm them up before serving.Is it spicy?
The dish has a mild heat from the harissa. If you are sensitive to spice, you can reduce the amount of harissa used.What if I don’t have tahini?
If you don’t have tahini, you can substitute it with peanut butter or almond butter, although the flavor will be different. Adjust the sweetness as needed.
Moroccan Cauliflower with Tahini-Honey
Ingredients
Method
- Preheat your oven to 425 degrees F.
- In a large bowl, combine 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 2 tablespoons of harissa. Mix well.
- Add the cauliflower florets to the bowl and toss until they are evenly coated with the mixture.
- Spread the coated cauliflower on a rimmed baking sheet and bake for 35 minutes. Toss the cauliflower once halfway through cooking.
- Remove from the oven and toss with the remaining 2 tablespoons of harissa. Bake for an additional 5 to 7 minutes, until the cauliflower is caramelized.
- While the cauliflower is baking, prepare the Tahini-Honey sauce. In a small bowl, combine the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon of salt, and black pepper. Whisk until well mixed.
- If the sauce is too thick, add 1 tablespoon of water to thin it out to your desired consistency.
- Once the cauliflower is ready, transfer it to a bowl or serving platter.
- Drizzle the tahini-honey sauce over the roasted cauliflower and squeeze the remaining 1 tablespoon of lemon juice on top.
- Garnish with fresh parsley, if desired.