Easy Moroccan Cauliflower with Tahini-Honey
A delightful and healthy dish featuring roasted cauliflower topped with a creamy tahini-honey sauce, bringing North African flavors to your table.
Ingredients
For the roasted cauliflower
- 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
- 1/4 tsp. freshly ground black pepper
- Fresh chopped parsley for garnish optional
For the tahini-honey sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice divided
Instructions
Preparation
- Preheat your oven to 425°F.
- In a large bowl, combine 2 Tbsp. of the olive oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well.
- Add the cauliflower florets to the bowl and toss to coat them evenly with the mixture.
Cooking
- Spread the coated cauliflower on a rimmed baking sheet and bake for 35 minutes, tossing halfway through, until it's tender.
- Remove the baking sheet from the oven and toss the cauliflower with the remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes, until you see caramelization and some charred spots.
Making the Sauce
- Meanwhile, in a small bowl, prepare the Tahini-Honey sauce by combining the remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, the remaining 1/4 tsp. salt, and black pepper. Whisk together and, if needed, whisk in 1 Tbsp. water to reach your desired consistency.
- Once roasted, transfer the cauliflower to a bowl or serving platter.
Serving
- Drizzle the tahini-honey sauce over the roasted cauliflower, and squeeze the remaining 1 Tbsp. lemon juice on top. Garnish with fresh parsley if desired.
Notes
Adjust the spice by using more or less harissa to suit your taste. Make sure to toss the cauliflower halfway through baking to ensure even cooking. If you want a little crunch, consider sprinkling some toasted nuts or seeds on top before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.