Name: Moroccan Cauliflower with Tahini-Honey Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 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; Pinch of salt; Fresh parsley, chopped; Sesame seeds

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Introduction

Moroccan Cauliflower with Tahini-Honey is a flavorful and easy roasted vegetable dish that brings warm spices and a creamy, sweet sauce together. Perfect as a side or a light main, this recipe highlights the natural nuttiness of cauliflower with a touch of exotic flair.

A close-up view of roasted cauliflower florets layered in a deep white bowl, each floret golden brown with slightly charred edges, showing a crispy texture. The cauliflower is coated in a creamy, cheesy sauce with a light orange tint covering each piece unevenly, topped with finely chopped green herbs scattered all over. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower, which will develop a nice golden color and flavor.
Step 2: Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Step 3: Drizzle the olive oil over the cauliflower florets, then add cumin, coriander, smoked paprika, salt, and black pepper. Toss everything together until the florets are evenly coated.
Step 4: Spread the seasoned cauliflower in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until tender and golden brown.
Step 5: While the cauliflower roasts, whisk together tahini, honey, lemon juice, and a pinch of salt in a small bowl until smooth. Add a bit of water if the sauce is too thick.
Step 6: Once the cauliflower is done, transfer it to a serving bowl and drizzle the tahini-honey sauce over it while still warm.
Step 7: Garnish with freshly chopped parsley and a sprinkle of sesame seeds for added flavor and visual appeal.
Step 8: Serve warm as a delicious side dish or a light main course.

Tips & Variations

For a vegan version, substitute honey with maple syrup in the tahini sauce.
Add a pinch of cayenne pepper for extra heat if you like spicy flavors.
Use fresh lemon juice for the best brightness in the sauce.
Toast the sesame seeds lightly before sprinkling to enhance their nutty flavor.

Storage

Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving and drizzle with fresh tahini-honey sauce to restore its creamy texture.

How to Serve

A close-up of roasted cauliflower served in a white bowl, with the cauliflower pieces showing a mix of golden brown and crispy charred spots on their surface. The dish is sprinkled with finely chopped green herbs, adding a fresh touch on top. The cauliflower pieces vary in size and are layered naturally as they fill the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower works best for roasting, you can use frozen florets. Thaw and pat them dry before seasoning and roasting to avoid excess moisture.

How can I make the tahini sauce thinner?

If your tahini sauce is too thick, gradually whisk in small amounts of water until you reach your desired consistency.