Moroccan Cauliflower with Tahini-Honey: A Flavorful Delight

Moroccan Cauliflower with Tahini-Honey is a flavorful gluten-free and vegan dish, perfect as a side or entrée.

Prep Time 15

Cook Time 42

Total Time 57

Servings: 4 servings

Course: Other

Cuisine: Moroccan

Calories: 200

For the Cauliflower

1 head Cauliflower Broccoli can be used as an alternative.
2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil if desired.
½ teaspoon Kosher Salt Sea salt works well too.
2 tablespoons Mild Harissa Swap for sriracha for more heat or Aleppo pepper for a unique taste.

For the Tahini-Honey Sauce

⅓ cup Tahini Sunflower seed butter serves as a nut-free alternative.
2 tablespoons Honey Use maple syrup for a vegan option.
1 tablespoon Fresh Lemon Juice Lime juice can be a suitable substitute.
⅓ teaspoon Freshly Ground Black Pepper White pepper can be used for a milder flavor.

Optional Garnish

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and 2 tablespoons of mild harissa. Add cauliflower florets and toss to coat.
Spread the coated cauliflower on a baking sheet in a single layer and roast for 35 minutes, tossing halfway through.
After 35 minutes, toss the cauliflower with the remaining harissa and roast for an additional 5 to 7 minutes.
In a medium bowl, whisk together 2 tablespoons of olive oil, ⅓ cup of tahini, 2 tablespoons of honey, and 1 tablespoon of lemon juice. Adjust consistency with water as needed.
Transfer roasted cauliflower to a serving platter and drizzle with tahini-honey sauce. Garnish with parsley and serve.

Use fresh lemon juice for the best flavor and consider alternative garnishes like cilantro or mint.