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Moroccan Cauliflower with Tahini-Honey

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A vibrant dish featuring tender, caramelized cauliflower adorned with a luscious tahini-honey sauce, celebrating the rich flavors of Moroccan cuisine.

Ingredients

Scale
  • 1 large head cauliflower (about 2–2.5 lb), cut into medium florets
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika (or sweet paprika)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4–1/2 tsp cayenne pepper (adjust to heat preference)
  • 3/4 tsp fine sea salt (plus more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup tahini (well-stirred)
  • 2 tbsp runny honey
  • 2–3 tbsp fresh lemon juice (about 1 large lemon), to taste
  • 1 small garlic clove, finely grated or very finely minced
  • 2–4 tbsp warm water, as needed to thin
  • 1/4 tsp fine sea salt, or to taste
  • 2–3 tbsp toasted sliced almonds or chopped toasted pistachios
  • 2 tbsp golden raisins or chopped Medjool dates
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh flat-leaf parsley
  • Zest of 1/2 lemon (optional but recommended)
  • Pomegranate seeds (about 1/4 cup, optional)
  • Extra honey for drizzling (optional)
  • Extra olive oil for drizzling (optional)

Instructions

  1. Preheat your oven to 425°F (220°C), placing a rack in the center.
  2. Line a large baking sheet with parchment paper.
  3. Cut the cauliflower into medium florets.
  4. In a large mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
  5. Add the cauliflower florets to the spice oil mixture and toss well.
  6. Spread the seasoned cauliflower in a single layer on the baking sheet.
  7. Roast for 20–25 minutes, turning the florets halfway through.
  8. While the cauliflower is roasting, combine tahini, honey, lemon juice, garlic, and salt in a small bowl.
  9. Taste your sauce and make any adjustments needed.
  10. Toast the sliced almonds or chopped pistachios in a small dry skillet over medium heat.
  11. Roughly chop the cilantro and parsley, and prepare your raisins or dates.
  12. Once the cauliflower roasts, transfer it warm to a serving platter.
  13. Drizzle generously with tahini-honey sauce and sprinkle on the toasted nuts.
  14. Serve warm or at room temperature.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Nutrition

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

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