Why You’ll Love Moroccan Cauliflower with Tahini‑Honey Recipe
This recipe brings out bold and balanced flavors: the earthy spices on the roasted cauliflower paired with the lush creaminess of tahini and just the right touch of honey makes it irresistible. It’s nutritious and satisfying, perfect for vegetarian meals, and uses simple ingredients with big taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
3 tablespoons tahini
2 tablespoons honey (or maple syrup for a vegan option)
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Sesame seeds, for garnish
Directions
-
Preheat the oven to 425°F (220°C).
-
Place the cauliflower florets in a large bowl. Drizzle with olive oil, then add cumin, coriander, smoked paprika, salt, and black pepper. Toss to coat evenly.
-
Spread the seasoned cauliflower on a baking sheet lined with parchment paper. Roast for about 20–25 minutes or until golden brown and tender.
-
While the cauliflower roasts, whisk together tahini, honey, lemon juice, and a pinch of salt in a small bowl until smooth and creamy. Add a little water if needed to reach desired consistency.
-
Remove the cauliflower from the oven and transfer to a serving bowl or platter. Drizzle the tahini‑honey sauce over the warm cauliflower.
-
Garnish with chopped fresh parsley and sesame seeds. Serve warm.
Servings and timing
Serves: 4
Preparation time: about 15 minutes
Cook time: about 25 minutes
Total time: about 40 minutes
Variations
-
Vegan: Use maple syrup instead of honey.
-
Spicy: Add a pinch of cayenne pepper or chili flakes to the spice mix.
-
Nutty Crunch: Add toasted almonds or pine nuts for extra texture.
-
Citrusy Twist: Add some orange zest to the sauce for a fresh citrus note.
-
Herbed: Swap parsley for cilantro or mint for a different herbal finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat and retain the cauliflower’s texture, warm it in a 350°F oven until heated through. Alternatively, microwave briefly and add a fresh drizzle of sauce before serving.
FAQs
Can I make this recipe ahead of time?
Yes. Roast the cauliflower and prepare the sauce ahead, then combine before serving for best texture.
Is this dish vegan?
It can be vegan if you use maple syrup instead of honey in the sauce.
Can I use frozen cauliflower?
Yes, but thaw and dry it well before roasting to avoid excess moisture.
What can I serve with this dish?
It pairs well with couscous, grilled proteins, or as part of a larger mezze spread.
Can I add other spices?
Absolutely — spices like turmeric or cinnamon can add warmth depending on your preference.
How do I adjust the spice level?
Increase smoked paprika or add a pinch of chili flakes for more heat.
Can this be made gluten‑free?
Yes. The recipe is naturally gluten‑free as written.
What can I substitute for tahini?
Almond butter or sunflower seed butter can be used, though the flavor will vary.
Can I enjoy this cold?
Yes — it works well chilled in salads or grain bowls.
How do I prevent soggy cauliflower?
Avoid overcrowding the baking sheet and roast at high heat for crispier florets.
Conclusion
Moroccan Cauliflower with Tahini‑Honey is a flavorful, satisfying dish that elevates humble cauliflower with aromatic spices and a luscious, creamy sauce. Whether served as a side or light main, its bold taste and inviting textures make it a standout on any table — and its simplicity means you can prepare it any night of the week.
