Moroccan Cauliflower With Tahini Honey (Printable View)
Tender roasted florets with aromatic spices, finished with velvety tahini honey drizzle and fresh herbs.
# What You’ll 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)
# Cooking Steps:
01 - Preheat the oven to 425°F. 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, whisk together tahini, honey, lemon juice, water, and a pinch of salt in a small bowl 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. Sprinkle with chopped fresh cilantro or parsley and toasted almonds, if using. Serve warm.
# Expert Tips:
01 -
- The tahini honey sauce transforms simple cauliflower into something people fight over
- Its one of those rare dishes that looks impressive but takes almost no effort
02 -
- Don't crowd the baking sheet or the cauliflower will steam instead of roast
- The sauce thickens as it sits, so thin it right before serving
03 -
- Room temperature cauliflower roasts more evenly than cold from the fridge
- Letting the roasted cauliflower rest for 5 minutes helps the flavors settle