Moroccan Cauliflower Tahini Honey (Recipe for Printing)
This Moroccan cauliflower with tahini-honey brings warm spices and sweet notes, ideal for spring gatherings. Roast, sauce, and serve to impress. Save & click.
# What You Need:
→ Main
01 -
1 large head cauliflower, cut into bite-sized florets
02 -
2 tablespoons olive oil
03 -
1 teaspoon ground cumin
04 -
1 teaspoon ground coriander
05 -
1 teaspoon smoked paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Tahini-Honey Sauce
08 -
3 tablespoons tahini
09 -
2 tablespoons honey
10 -
1 tablespoon fresh lemon juice
11 -
Salt, pinch
12 -
2 tablespoons water, or as needed for consistency
→ Garnish
13 -
2 tablespoons chopped fresh parsley
14 -
1 tablespoon sesame seeds
# How to Make It:
01 -
Set oven temperature to 425°F and allow to fully preheat before roasting to ensure proper caramelization.
02 -
Divide the cauliflower into uniform, bite-sized florets and transfer to a large mixing bowl.
03 -
Add olive oil, cumin, coriander, smoked paprika, salt, and black pepper to the cauliflower florets. Toss well so each piece is evenly coated in seasoning.
04 -
Arrange seasoned florets on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes until golden brown and tender, turning halfway through cooking.
05 -
In a small bowl, whisk tahini, honey, lemon juice, and a pinch of salt until smooth and creamy. Gradually add water until the sauce reaches a pourable consistency.
06 -
Transfer roasted cauliflower to a serving dish. Drizzle generously with tahini-honey sauce, then sprinkle with chopped parsley and sesame seeds for added flavor and color.
07 -
Serve warm as a side dish or light main course.
# Extra Tips:
01 -
Tossing florets thoroughly in seasoning ensures even roasting and robust flavor.