Moroccan Cauliflower with Tahini Honey is a 5 ingredient side dish with bold flavor and a sweet sesame finish. Serve this roasted cauliflower recipe with your protein of choice for easy weeknight dinners.
Today's recipe combines two of my favorite flavor agents: harissa and tahini!
Together, these two create a superior side with a beautiful balance of sweetness and spice.
Since the flavors are a fun departure from the norm, it would be a vibrant addition to any holiday spread, too. And don't worry, the spice of the harissa is tempered by the tahini-honey, so both adults and kids can enjoy it.
In the sauce, tahini teams up with honey and lemon to create a bright, toasty, and seductively sweet sauce.
The creaminess of tahini makes for the dreamiest drizzles, and this sauce is incredibly versatile.
For garnish, scatter some fresh parsley leaves overtop for a pop of color and freshness.
How to Make Moroccan Cauliflower:
Here are a few reasons I love making this roasted cauliflower recipe:
- All you need is a couple mixing bowls and a sheet pan for roasting.
- It's versatile enough to pair with any protein or entree.
- It uses few ingredients that deliver BIG on flavor.
- Cauliflower: You need one medium head of cauliflower, which should amount to 7 or 8 cups of florets.
- Harissa: Harissa is a North African spice paste that looks like a mix between tomato paste and tomato sauce. It has a slightly smoky spiciness with bright acidity and earthy undertones, and is a great shortcut ingredient to achieving big flavor.
- Tahini: Tahini is my favorite powerhouse seed butter capable of adding nutty depth to both sweet and savory recipes. The creaminess of tahini makes for the dreamiest drizzles!
- Honey: The sweetness of honey helps balance the bitterness of tahini.
- Alternatively, you can use maple syrup or date syrup.
- Lemon: For brightness and acidity.
Step 1: Season and Roast Cauliflower
Start by preheating the oven to 425ºF.
Toss cauliflower florets in olive oil, harissa, salt, and pepper, and spread on a large baking sheet.
Roast for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss with additional harissa; bake for another 5 to 10 minutes.
Step 2: Prepare Tahini Honey
Combine olive oil, tahini, honey, lemon juice, salt, and black pepper; stir with a whisk. Add a little water to thin out to a creamier consistency.
Step 3: Drizzle Cauliflower with Tahini Honey
Transfer cauliflower to a bowl or serving platter. Drizzle cauliflower with tahini honey, and garnish with fresh parsley.
How to Make Crispy Roasted Cauliflower:
For cauliflower that's buttery and tender on the inside with quintessential crispy bits, roasting is the way to go.
Not only does roasting create perfectly caramelized florets, it also brings out cauliflower's inherent nutty flavor. However, they are a couple tricks to maximize this veggie's goodness and versatility.
- First, avoid overcrowding the pan, which will encourage steaming over browning.
- Second, crank the oven up to 425°F, which will tenderize the veggies while also creating those yummy crispy bits.
- Avoid pulling it out too early! Roasting cauliflower should take about 40 minutes total, so patience is key!
What to Serve with Moroccan Cauliflower:
The beauty of this roasted cauliflower with tahini is that it can serve as an entree or side dish.
If serving as a side, here are some of my favorite pairings:
- White fish, such as halibut, grouper, or cod.
- Roasted chicken or seared chicken thighs.
- Crispy cubes of tofu or tempeh.
- Black lentils with a dollop of hummus.
- Make it Vegan: Swap the honey for maple syrup or date syrup.
- Add Protein: Add chickpeas or sautéed tofu to turn it into a full meal.
- Use Frozen Cauliflower: Frozen cauliflower will take around the same time to roast as fresh.
How to Store and Reheat:
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: To re-establish the cauliflower's crisp, reheat in the air-fryer or a 350ºF oven until warm. Alternatively, you can heat in the microwave.
More Roasted Cauliflower Recipes to Try:
Moroccan Cauliflower with Tahini-Honey
- Baking sheet
- Mixing bowls
- 4 Tbsp. extra-virgin olive oil, divided
- ¾ 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)
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- ¼ tsp. freshly ground black pepper
- Fresh chopped parsley for garnish (optional)
- Preheat oven to 425°F.
- In a large bowl, combine 2 Tbsp. of the oil, ½ tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes, until caramelized and charred in some spots.
- Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining ¼ tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
- Transfer roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and squeeze remaining 1 Tbsp. lemon juice overtop. Garnish with fresh parsley, if desired