Description
Moroccan Cauliflower with Tahini-Honey
Roasted to perfection, this Moroccan cauliflower is drizzled with a creamy, nutty tahini-honey sauce that balances the fiery flavor of harissa. This simple yet bold side dish pairs beautifully with a variety of proteins, from crispy tofu to seared chicken. Inspired by Moroccan flavors, it’s the perfect addition to spice up any dinner or festive holiday spread!
4 Tbsp. olive oil, divided
3/4 tsp. kosher salt, divided
4 Tbsp. harissa, divided
1 large cauliflower head (7-8 cups florets)
2 Tbsp. tahini
1 Tbsp. honey
2 Tbsp. fresh lemon juice, divided
1/4 tsp. black pepper
Directions:
1. Preheat oven to 425°F.
2. Toss cauliflower in 2 Tbsp. oil, 1/2 tsp. salt, and 2 Tbsp. harissa. Roast for 35 mins.
3. Toss with remaining harissa; roast another 5-7 mins.
4. Mix remaining ingredients; drizzle over cauliflower. Garnish with parsley.
Prep Time: 10 min
Kcal: 208
Step-by-Step Guide
1. Prep the Cauliflower: Remove the leaves and core from one large head of cauliflower. Cut it into uniform, bite-sized florets (about 7-8 cups). This ensures even cooking.
2. First Seasoning Toss: In a large bowl, combine the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of harissa paste. Toss thoroughly until every floret is evenly coated.
3. Initial Roast: Spread the florets in a single layer on a parchment-lined baking sheet. Roast in a preheated 425°F oven for 35 minutes, or until the edges are deeply golden and caramelized.
4. Second Flavor Boost: Remove the sheet from the oven. Carefully toss the hot cauliflower with the remaining 2 tablespoons of harissa. Return to the oven for a final 5-7 minutes to let the harissa glaze slightly.
5. Make the Sauce: While the cauliflower roasts, whisk together the tahini, honey, remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and black pepper. If the sauce is too thick, whisk in a teaspoon of warm water at a time until it reaches a drizzling consistency.
6. Assemble & Serve: Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini-honey sauce. Garnish with chopped fresh parsley and a final squeeze of the remaining lemon juice.
Serving Suggestions
This versatile dish shines as a centerpiece or a side. For a hearty vegetarian meal, serve it over a bed of couscous or quinoa with chickpeas. It pairs perfectly with grilled chicken, lamb kebabs, or pan-seared salmon. For a simple yet elegant appetizer, arrange the florets on a platter with toothpicks for dipping into extra sauce.
How-to Summary
Cut a head of cauliflower into florets. Toss with half the oil, salt, and harissa; roast at 425°F for 35 minutes. Toss with remaining harissa; roast 5 more minutes. Whisk tahini, honey, remaining oil, lemon juice, salt, and pepper into a sauce. Drizzle over the roasted cauliflower and garnish.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the cauliflower and make the sauce separately up to a day in advance. Store them in the fridge and reheat the cauliflower in a 375°F oven until warm before drizzling with the sauce.
What can I use instead of harissa? If you don’t have harissa, mix 2 tablespoons of tomato paste with 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and a pinch of cayenne pepper for heat.
Is there a substitute for honey to make this vegan? Absolutely. Use maple syrup or agave nectar in place of honey for a vegan-friendly version.
My tahini sauce is too thick. What do I do? Tahini sauces often seize up. Simply whisk in warm water, one teaspoon at a time, until it smooths out and reaches your desired consistency.
How do I get my cauliflower crispy and not soggy? The key is using enough oil, ensuring the florets are dry before tossing, and not overcrowding the baking sheet. A single layer is crucial for proper roasting.
Common Mistakes to Avoid
Avoid cutting florets that are too small, as they can burn before caramelizing. Do not skip the step of tossing with the second half of the harissa; this adds a crucial layer of sticky, flavorful glaze. Ensure your tahini is well-stirred before measuring, as the oil separates. Finally, do not pour the sauce over the cauliflower on the baking sheet while it’s still hot in the oven, as it can cause the sauce to break.
Conclusion
This Moroccan Cauliflower with Tahini-Honey is a stunning example of how simple ingredients can create extraordinary flavor. The combination of spicy, smoky harissa with the cool, creamy, and slightly sweet tahini sauce is irresistible. It’s a reliable, crowd-pleasing dish that transforms a humble vegetable into a memorable culinary experience. Give this recipe a try to add a burst of global flavor to your weeknight dinner or special occasion table.