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Moroccan Cauliflower with Tahini-Honey

Delicious Moroccan Cauliflower with Tahini-Honey Bliss

This Moroccan Cauliflower with Tahini-Honey is a flavorful side dish bursting with spices and textures, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine Moroccan
Servings 4 servings
Calories 180 kcal

Equipment

  • Large baking sheet
  • Mixing bowl
  • small bowl
  • Skillet

Ingredients
  

For the Cauliflower

  • 1 large head cauliflower cut into florets
  • 3 tablespoon olive oil for roasting
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika or sweet paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ – ½ teaspoon cayenne pepper adjust for heat
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

For the Tahini-Honey Sauce

  • ¼ cup tahini well-stirred
  • 2 tablespoon runny honey
  • 2–3 tablespoon fresh lemon juice to taste
  • 1 small garlic clove finely grated
  • 2–4 tablespoon warm water
  • ¼ teaspoon fine sea salt

For Finishing and Serving

  • 2–3 tablespoon toasted sliced almonds
  • 2 tablespoon golden raisins
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped fresh flat-leaf parsley
  • Zest of ½ lemon
  • pomegranate seeds optional
  • extra honey for drizzling
  • extra olive oil for drizzling

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Cut the cauliflower into medium florets and pat them dry.
  • In a mixing bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper.
  • Toss the cauliflower florets in the spice oil until well coated.
  • Spread the coated cauliflower on the baking sheet and roast for 20–25 minutes, stirring halfway through.
  • In a small bowl, whisk together tahini, honey, lemon juice, garlic, and salt. Gradually add warm water to achieve a smooth consistency.
  • Toast sliced almonds in a skillet over medium heat for 2–4 minutes until fragrant.
  • Chop cilantro and parsley, and zest half a lemon.
  • Transfer roasted cauliflower to a serving platter and drizzle with tahini-honey sauce. Top with nuts, herbs, and optional garnishes.
  • Serve warm or at room temperature and enjoy!

Notes

For best results, pat the cauliflower dry to ensure crispy roasting. Adjust spices according to taste.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 350mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 80mgIron: 1mg
Keyword Healthy Recipe, Moroccan Cauliflower, Quick Meal, spicy side, Tahini-Honey, Vegetarian
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