Description
This Moroccan Cauliflower with Tahini Honey is a vibrant and flavorful dish featuring roasted cauliflower tossed with warm spices, a creamy tahini-honey sauce, and garnished with fresh herbs and crunchy toppings.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- Salt and pepper, to taste
- 2 tbsp tahini
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp water (or as needed for thinning sauce)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped almonds or pistachios (optional)
- 2 tbsp pomegranate seeds (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, cumin, cinnamon, turmeric, coriander, salt, and pepper until evenly coated.
- Spread the cauliflower on the prepared baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower roasts, whisk together the tahini, honey, lemon juice, and water in a small bowl until smooth and creamy. Adjust consistency with more water if needed.
- Once the cauliflower is done, transfer it to a serving platter and drizzle generously with the tahini-honey sauce.
- Garnish with chopped parsley, nuts, and pomegranate seeds if using. Serve warm or at room temperature.
Notes
- Adjust the spice levels to your taste preference.
- The tahini-honey sauce can be made ahead of time and stored in the fridge.
- Add chickpeas or serve with couscous for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
