Moroccan Cauliflower Tahini Honey

This Moroccan cauliflower with tahini-honey sauce brings a vibrant mix of flavors to your table with minimal effort. It works beautifully as a side dish or a light main course and fits well into both casual weeknight dinners and more elegant meals. The roasted cauliflower develops a rich, caramelized taste, while the tahini-honey drizzle adds a creamy sweetness that balances the warm spices perfectly.

I first made this dish when I was craving something different from plain roasted veggies. The first bite was full of surprises and now everyone in my family asks for it whenever cauliflower is in season.

Gather Your Ingredients

• Olive oil: Light and fruity, this is key for roasting to get crispy edges on the cauliflower
• Cauliflower: Choose firm heads with tight florets to ensure even roasting and texture
• Cumin: Adds earthiness and warmth whole seeds toasted and ground fresh works great if you can
• Coriander: Offers a subtle lemony taste that brightens the flavor profile
• Smoked paprika: Gives depth and a mild smoky layer Spanish smoked paprika is ideal
• Salt: Enhances all the flavors sea salt flakes can add a nice crunch when finishing
• Black pepper: Freshly ground for its sharp aroma and mild heat
• Tahini: The creamy sesame seed paste creates richness and balances the spices
• Honey: Provides a natural sweetness that cuts through the spices smoothly
• Lemon juice: Adds acidity and freshness to lift the sauce
• Fresh parsley: For garnish adds bright color and a hint of herbal freshness
• Sesame seeds: Toasted for a nutty crunch and visual appeal

How to Make It

Sauté the Aromatics:

Not applicable here as this recipe focuses on roasting and a fresh sauce preparation

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius. A high heat is essential to getting the cauliflower golden and slightly crispy on the edges

Prepare the Cauliflower:

Cut the cauliflower into bite-sized florets that roast evenly. Removing the thick stems helps each piece cook through uniformly

Season the Cauliflower:

Place the cauliflower in a large bowl. Drizzle generously with olive oil so every floret has a thin coating. Sprinkle cumin, coriander, smoked paprika, salt, and black pepper on top. Toss well to cover everything evenly

Roast the Cauliflower:

Spread the seasoned florets in a single layer on a parchment paper-lined baking sheet to prevent sticking. Roast for 20 to 25 minutes. Keep an eye on them. They should be tender inside and golden brown on the outside

Make the Tahini-Honey Sauce:

While the cauliflower roasts, whisk tahini, honey, fresh lemon juice, and a pinch of salt in a small bowl. Stir vigorously until smooth and creamy. Add a small amount of water if it feels too thick. The sauce should be pourable

Garnish and Serve:

Once the cauliflower is done, transfer to a serving dish. Drizzle with tahini-honey sauce and sprinkle with chopped fresh parsley and toasted sesame seeds for texture and color. Serve warm as a delightful side or light main

Tahini remains my favorite component in this dish, bringing a silky, nutty richness that really pulls the whole flavor together. The first time I served this for a family gathering, it was snapped up instantly, sparking requests for the recipe all weekend long. Its simplicity paired with exotic tastes makes it a memorable addition to any meal.

Flavor Boosters

Storage Tips Keep leftovers in an airtight container in the fridge for up to three days to maintain freshness Reheat gently in the oven or skillet to keep the cauliflower crisp on the outside The tahini-honey sauce can be stored separately in the fridge for up to a week whisk again before serving Ingredient Substitutions Swap honey with maple syrup or agave for a vegan-friendly option Use ground spices if you don’t have whole spices on hand just adjust quantities to taste Replace fresh parsley with cilantro for a slightly different herbaceous note

Serving Suggestions

Great served alongside couscous, quinoa, or rice to make a complete meal Pairs nicely with grilled meats or roasted chicken for a balanced plate Add a sprinkle of toasted pine nuts or chopped pistachios on top for extra texture and a nutty crunch

Creative Twists

In spring and summer, add roasted cherry tomatoes or zucchini for added freshness and color In fall, include roasted sweet potatoes or carrots to complement the warm spices In winter, serve with warm flatbreads or pita to soak up the sauce and round out the meal

This vibrant dish balances rich spices with creamy tahini and sweet honey for an unforgettable flavor combination.

Common Questions About This Recipe

→ What spices are used to season the cauliflower?

The cauliflower is seasoned with cumin, coriander, smoked paprika, salt, and black pepper, which infuse it with a warm, earthy flavor profile.

→ How do you prepare the tahini-honey sauce?

Whisk together tahini, honey, lemon juice, and a pinch of salt until creamy. Adjust consistency with water if needed for a smooth texture.

→ At what temperature should the cauliflower be roasted?

Roast the cauliflower at 425°F (220°C) to achieve a nicely browned, tender texture within 20-25 minutes.

→ Can this dish be served as a main course?

Yes, this dish works well as a light main course or a flavorful side dish, suitable for various occasions.

→ What garnish complements the dish?

Freshly chopped parsley and sesame seeds are used as garnishes to add freshness and a slight crunch.

→ Is this dish suitable for a specific season or event?

The warm spices and roasted vegetables make it ideal for spring gatherings or casual dinners year-round.