Moroccan Roasted Cauliflower with Tahini-Honey Drizzle Recipe
This Moroccan Cauliflower with Tahini-Honey recipe features tender oven-roasted cauliflower florets coated in a fragrant blend of olive oil, kosher salt, and harissa paste. The cauliflower is baked until caramelized and slightly charred, then drizzled with a luscious tahini-honey sauce flavored with fresh lemon juice and black pepper. Garnished with fresh parsley, this vibrant dish offers a perfect balance of spicy, sweet, and tangy flavors, making it a delicious and healthy side or vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Cauliflower and Harissa Mixture
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
Tahini-Honey Sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. water (to thin sauce)
Garnish
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s at the right temperature for roasting the cauliflower evenly.
- Coat Cauliflower: In a large bowl, combine 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of mild harissa. Mix well to create a flavorful paste. Add the cauliflower florets and toss thoroughly to evenly coat them with the harissa mixture.
- Roast Cauliflower: Spread the coated cauliflower in a single layer on a rimmed baking sheet to allow even roasting. Bake for 35 minutes, tossing once halfway through to promote uniform cooking and browning. The cauliflower should become tender by the end of this time.
- Add Extra Harissa and Finish Roasting: Remove the cauliflower from the oven and toss with the remaining 2 tablespoons of harissa, ensuring the florets are well coated. Return to the oven and bake for an additional 5 to 7 minutes, until the cauliflower develops caramelized edges and some charred spots for added depth of flavor.
- Prepare Tahini-Honey Sauce: While the cauliflower roasts, whisk together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and freshly ground black pepper in a small bowl. Add 1 tablespoon water to thin the sauce to your desired consistency, whisking until smooth and creamy.
- Assemble and Serve: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle the tahini-honey sauce evenly over the top, then squeeze the remaining 1 tablespoon of fresh lemon juice over everything for brightness. Garnish with fresh chopped parsley if desired and serve warm or at room temperature.
Notes
- For extra heat, use a spicier harissa or add more to taste.
- Tahini can sometimes be thick; thinning with water makes it easier to drizzle over the cauliflower.
- This dish can be served as a side or a vegetarian main.
- Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven to retain crispness.
- Use fresh lemon juice for the best flavor—bottled lemon juice lacks brightness.
