Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Moroccan Cauliflower with Tahini-Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

Moroccan Cauliflower with Tahini-Honey is a vibrant and flavorful side dish featuring tender roasted cauliflower florets coated in spicy harissa and finished with a creamy, sweet tahini-honey drizzle. This easy 5-ingredient recipe is perfect for holiday gatherings or simple weeknight dinners, offering a delightful balance of fiery heat and nutty sweetness.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Cauliflower and Harissa Mixture

  • 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)

Tahini-Honey Sauce

  • 2 Tbsp. tahini
  • 1 Tbsp. honey
  • 2 Tbsp. fresh lemon juice, divided
  • 1/4 tsp. freshly ground black pepper

Garnish

  • Fresh chopped parsley (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
  2. Prepare the cauliflower with harissa: In a large mixing bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of mild harissa. Add the cauliflower florets and toss thoroughly to coat each piece evenly with the spicy mixture. Spread the coated cauliflower on a rimmed baking sheet in a single layer.
  3. Roast the cauliflower: Bake the cauliflower for 35 minutes, tossing halfway through cooking to ensure even roasting. Roast until the florets are tender and beginning to brown.
  4. Add remaining harissa and finish roasting: Remove the baking sheet from the oven, toss the cauliflower with the remaining 2 tablespoons of harissa, and return it to the oven for an additional 5 to 7 minutes. This step caramelizes the cauliflower and adds more flavor, with some spots charring slightly for a smoky taste.
  5. Make the tahini-honey sauce: While the cauliflower roasts, whisk together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon salt, and freshly ground black pepper in a bowl. Add 1 tablespoon of water and whisk until you reach a smooth, pourable consistency.
  6. Assemble and serve: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle the tahini-honey sauce evenly over the top and squeeze the remaining 1 tablespoon of lemon juice on the cauliflower. Garnish with fresh chopped parsley if desired. Serve warm as a vibrant side dish.

Notes

  • For a spicier dish, increase the amount of harissa or use a hot variety.
  • If tahini is too thick, thin with a little warm water until desired consistency is reached.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.
  • Use fresh lemon juice for the best flavor impact.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Moroccan
  • Diet: Vegetarian

Find it online: https://avascooking.com/moroccan-cauliflower-with-tahini-honey-recipe/