Name: Moroccan Cauliflower with Tahini-Honey Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1 large head cauliflower, cut into florets; 4 tbsp olive oil, divided; ¾ tsp salt, divided; 4 tbsp mild harissa, divided; 2 tbsp tahini; 1 tbsp honey (or maple syrup for vegan); 2 tbsp fresh lemon juice, divided; ¼ tsp black pepper; 1–2 tbsp water (to thin); Fresh parsley, for garnish

Description

This Moroccan Cauliflower with Tahini-Honey is a vibrant and flavorful dish featuring roasted cauliflower florets seasoned with harissa and olive oil. Finished with a creamy tahini and honey sauce balanced with fresh lemon juice and a hint of black pepper, it delivers a perfect harmony of smoky, sweet, and savory flavors. Ideal as a side or a light main, it’s easy to prepare and brings exciting North African-inspired taste to your table.

Ingredients

Scale

For the Cauliflower:

1 large head cauliflower, cut into florets
4 tbsp olive oil, divided
¾ tsp salt, divided
4 tbsp mild harissa, divided

For the Tahini-Honey Sauce:

2 tbsp tahini
1 tbsp honey (or maple syrup for vegan)
2 tbsp fresh lemon juice, divided
¼ tsp black pepper
1–2 tbsp water (to thin)

Optional Garnish:

Fresh parsley, for garnish

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
Season Cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon of salt, and 2 tablespoons of mild harissa. Make sure the florets are evenly coated.
Roast Cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 35 minutes, flipping the florets halfway through to ensure even browning.
Add More Flavor: After the initial roast, toss the cauliflower with the remaining 2 tablespoons of harissa. Return it to the oven and roast for an additional 5 to 7 minutes until slightly charred and tender.
Make Tahini-Honey Sauce: While the cauliflower is finishing, whisk together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, remaining ¼ teaspoon salt, and black pepper in a bowl. Add 1 to 2 tablespoons of water gradually until the sauce is smooth and pourable.
Finish and Serve: Transfer the roasted cauliflower to a serving dish. Drizzle the tahini-honey sauce over the top. Add the remaining 1 tablespoon of lemon juice and garnish with fresh parsley if desired. Serve warm.

Notes

Make it vegan by substituting honey with maple syrup in the sauce.
Add crunch by sprinkling toasted sesame seeds or nuts over the finished dish.
Pair with couscous, rice, or grilled chicken for a complete meal.
Adjust spiciness by adding chili flakes or extra harissa according to taste.