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Moroccan Cauliflower with Tahini-Honey

Mouthwatering Moroccan Cauliflower with Tahini-Honey Bliss

Moroccan Cauliflower with Tahini-Honey is a delightful roasted side dish infused with aromatic spices, perfect for cozy nights.
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Course: Side Dishes
Cuisine: Moroccan
Keyword: Cauliflower, cozy dish, healthy side, Roasted Vegetables, Tahini-Honey
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 200kcal

Equipment

  • Large baking sheet
  • Mixing bowl
  • small bowl
  • Skillet

Ingredients

For the Cauliflower

  • 2–2.5 lb Large head cauliflower cut into medium florets
  • 3 tablespoon Olive oil helps achieve golden, crispy texture
  • 1 teaspoon Ground cumin adds earthy flavor
  • 1 teaspoon Ground coriander enhances warmth and depth
  • 1 teaspoon Smoked paprika for rich, smoky undertone
  • ½ teaspoon Ground turmeric adds golden color
  • ½ teaspoon Ground cinnamon adds warm sweetness
  • ¼ – ½ teaspoon Cayenne pepper adjust to heat preference
  • ¾ teaspoon Fine sea salt plus more to taste
  • ¼ teaspoon Freshly ground black pepper adds hint of spice

For the Tahini-Honey Sauce

  • ¼ cup Tahini well-stirred
  • 2 tablespoon Runny honey balances the dish
  • 2–3 tablespoon Fresh lemon juice adds zesty contrast
  • 1 small clove Garlic finely grated or minced
  • 2–4 tablespoon Warm water as needed to thin the sauce
  • ¼ teaspoon Fine sea salt or to taste

For the Garnish

  • 2–3 tablespoon Toasted sliced almonds or chopped toasted pistachios
  • 2 tablespoon Golden raisins or chopped Medjool dates
  • 2 tablespoon Chopped fresh cilantro for fresh flavors
  • 2 tablespoon Chopped fresh flat-leaf parsley adds color
  • ½ lemon Zest optional but recommended
  • ¼ cup Pomegranate seeds optional
  • Extra honey for drizzling
  • Extra olive oil for drizzling

Instructions

Step-by-Step Instructions

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Cut the large head of cauliflower into medium florets and gently pat them dry with a towel.
  • In a large mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, sea salt, and black pepper; whisk to form a spice oil.
  • Toss cauliflower florets in the spice oil until evenly coated.
  • Spread seasoned cauliflower in a single layer on prepared baking sheet and roast for 20–25 minutes, turning halfway through.
  • In a small bowl, mix tahini, runny honey, fresh lemon juice, minced garlic, and salt to create the sauce.
  • Gradually add warm water to the sauce until desired consistency is achieved.
  • Toast sliced almonds or chopped pistachios in a skillet over medium heat for 2–4 minutes until fragrant.
  • Chop fresh cilantro and parsley. Zest half a lemon if using.
  • Transfer roasted cauliflower to a serving platter, drizzle with tahini-honey sauce, and sprinkle with nuts, raisins, herbs, lemon zest, and pomegranate seeds before serving.

Notes

Choose fresh cauliflower for the best flavor. Adjust spice levels and taste the sauce before serving to ensure balance.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 480mg | Potassium: 670mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 80mg | Calcium: 8mg | Iron: 10mg