Moroccan Cauliflower with Tahini-Honey
This Moroccan Cauliflower with Tahini-Honey balances sweet, savory, and earthy notes, making it a perfect centerpiece for chilly nights.
Ingredients
For the Roasted Cauliflower
- 1 large head cauliflower, trimmed and leaves removed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 teaspoon fine salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
For the Tahini-Honey Drizzle
- 3 tablespoons tahini
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1-2 tablespoons warm water to thin
- 1 pinch salt
For Garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted sesame seeds or chopped pistachios
Instructions
Preheat and Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
Season the Cauliflower
- Place the whole cauliflower on the baking sheet. Mix olive oil, cumin, smoked paprika, cinnamon, coriander, salt, and pepper in a small bowl and brush evenly over the cauliflower so it’s well coated.
Roast
- Roast for 35–50 minutes depending on size, until golden and fork-tender. Rotate the pan once so the color is even.
Make the Tahini-Honey Drizzle
- Whisk tahini, honey, lemon juice, and a pinch of salt in a small bowl. Add warm water, a little at a time, until the drizzle reaches a smooth, pourable consistency.
Finish and Serve
- Drizzle the tahini-honey over the roasted cauliflower. Sprinkle with parsley and sesame seeds or pistachios. Serve immediately with lemon wedges.
Notes
Choose a uniform head of cauliflower so it cooks evenly; a tight, compact head will hold together best. For a slightly crispier exterior, broil for 2–3 minutes at the end of roasting — keep a close eye to avoid burning.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 2g
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