Moroccan Cauliflower with Tahini Honey: Roasted Delight (Print Version)

Savor Moroccan Cauliflower with Tahini Honey! This easy, flavorful dish roasts tender cauliflower to perfection, drizzled with sweet, nutty tahini honey.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Moroccan
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Stars

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3 tablespoons olive oil

→ Moroccan Spice Blend

03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground turmeric
06 - ¼ teaspoon ground cinnamon
07 - ½ teaspoon ground coriander
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon black pepper, or to taste

→ Tahini-Honey Drizzle

10 - ¼ cup tahini
11 - 2 tablespoons honey
12 - 1 tablespoon fresh lemon juice
13 - 2-4 tablespoons water, as needed

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon toasted sesame seeds

# Instructions:

01 - First things first, preheat that oven to a nice hot 400°F (200°C). While it's warming up, grab your beautiful head of cauliflower. I usually rinse it quickly, then chop it into bite-sized florets. Try to keep them roughly the same size so they cook evenly – this is where I always mess up and end up with some tiny, burnt bits and some stubbornly raw chunks, oops! You want them small enough to get crispy edges, but not so tiny they disappear. Toss them onto a large baking sheet; I like to use parchment paper for easy cleanup, because who needs more dishes?
02 - Now for the fun part! Drizzle the cauliflower florets generously with olive oil. Then, sprinkle over all those lovely spices: cumin, smoked paprika, turmeric, cinnamon, coriander, salt, and black pepper. Get in there with your hands and really toss it all together, making sure every single floret is coated. I love how the turmeric instantly stains everything a vibrant yellow, making it look so inviting even before it hits the oven. Don’t be shy with the seasoning; this is where the Moroccan Cauliflower with Tahini Honey gets its incredible flavor. I once thought 'less is more' with spices, and the result was just... sad, frankly.
03 - Spread those seasoned florets out in a single layer on your baking sheet. Don't overcrowd the pan, or they'll steam instead of roast, and we want crispy, tender goodness, not soggy cauliflower! Pop the tray into your preheated oven and let it roast for about 25-35 minutes. Halfway through, give them a good stir. You're looking for those beautiful, slightly charred edges and a fork-tender interior. The smell in your kitchen right now should be absolutely divine, warm and spicy – that's how you know it's working!
04 - While your Moroccan Cauliflower is roasting, let's make that irresistible drizzle. In a small bowl, combine the tahini, honey, and fresh lemon juice. Start whisking it together, and you might notice it seize up and get super thick – don't panic, that's normal! Slowly add a tablespoon of water at a time, whisking vigorously after each addition, until you reach a smooth, pourable consistency. It should be thick enough to cling to the cauliflower but thin enough to drizzle beautifully. I've definitely added too much water too fast and ended up with a watery mess; slow and steady wins the race here!
05 - Once the cauliflower is perfectly roasted and out of the oven, transfer it to a serving platter. Now for the grand finale: generously drizzle that luscious tahini-honey sauce all over the warm florets. I like to get a little messy with it, making sure every piece gets some of that sweet, nutty goodness. The contrast of the warm, spicy cauliflower with the cool, creamy sauce is just *chef's kiss*! This is the moment where I usually sneak a piece, just to 'test' it, of course.
06 - Finally, sprinkle your beautiful Moroccan Cauliflower with Tahini Honey with fresh chopped parsley and a scattering of toasted sesame seeds. The parsley adds a bright freshness, and the sesame seeds give a lovely textural crunch. Stand back and admire your handiwork! It looks so vibrant and inviting, honestly. Serve it immediately as a side dish, a light main, or even a fancy appetizer. The flavors just sing together, and you'll be so proud of what you've created right there in your own kitchen.

# Notes:

01 - For really crispy cauliflower, don't overcrowd the baking sheet—roast in batches if needed.
02 - To prep ahead, you can chop the cauliflower and whisk the tahini sauce; store separately in the fridge.
03 - If you're out of cauliflower, roasted broccoli or Brussels sprouts work well, though cooking times may vary slightly.
04 - Serve this Moroccan Cauliflower with Tahini Honey alongside couscous for a complete and satisfying meal.

# Equipment Needed:

01 - Large baking sheet
02 - Parchment paper
03 - Small mixing bowl
04 - Whisk

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 19g
Protein: 7g

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