Roasted Moroccan Cauliflower with Tahini Honey Drizzle (Print Version)

Savor roasted Moroccan Cauliflower with Tahini Honey drizzle. This vibrant, spiced dish brings warmth and unique flavors to your table, perfect for any meal.

# 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:

→ Cauliflower & Base

01 - 1 large head cauliflower (2-2.5 lbs), cut into florets
02 - 3 tablespoons olive oil

→ Moroccan Spices

03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon black pepper, or to taste

→ Tahini Honey Drizzle

09 - 1/4 cup tahini
10 - 2 tablespoons honey
11 - 1 tablespoon fresh lemon juice
12 - 2-4 tablespoons water (as needed for consistency)

→ Garnish & Freshness

13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 2 tablespoons pomegranate seeds (optional)

# Instructions:

01 - First things first, get that oven preheating to a cozy 400°F (200°C). While it's warming up, chop your cauliflower into bite-sized florets. I usually go for pieces about an inch or so; too small and they burn, too big and they don't get tender enough. Toss them onto a large baking sheet – parchment paper is your friend here, makes cleanup a breeze! Drizzle with a generous glug of olive oil, then sprinkle all those glorious Moroccan spices: cumin, coriander, smoked paprika, turmeric, salt, and pepper. Use your hands, really get in there and make sure every floret is beautifully coated. This is where the magic starts to happen, honestly, the smell is already incredible!
02 - Pop that baking sheet into your preheated oven. Roast for about 25-30 minutes, flipping the florets halfway through. You're looking for tender, slightly caramelized edges—that's where all the flavor lives! Honestly, I always set a timer for the flip because I've definitely forgotten before, only to find one side perfectly roasted and the other... well, let's just say a little too well-done. Don't be me! Keep an eye on them; ovens vary, and you want that perfect balance of crisp and tender for this roasted cauliflower.
03 - While the cauliflower is roasting, let's make that dreamy drizzle. In a small bowl, combine the tahini, honey, and fresh lemon juice. Now, here's my personal secret: start whisking vigorously. It might seize up a bit at first, looking like a thick, unmixable paste—don't panic! This is totally normal. Slowly, like, really slowly, add a tablespoon of water at a time, whisking constantly. It’ll transform into a smooth, creamy, pourable sauce. If it's too thick, add a tiny bit more water; too thin, add a touch more tahini. It's a delicate balance, but so worth it!
04 - Once your tahini honey drizzle is smooth and pourable, give it a taste. This is your moment to shine! Does it need a little more lemon for brightness? A touch more honey for sweetness? Maybe a pinch of salt to balance everything out? Trust your taste buds here. I've definitely made it too lemony once, and had to add a bit more honey to rescue it. It's all about finding that perfect flavor profile for this dish's flavor profile, so don't be afraid to tweak it a bit!
05 - Once the cauliflower is out of the oven, gloriously golden and tender, transfer it to a serving platter. Now for the fun part: grab your beautifully whisked tahini honey drizzle and generously spoon or drizzle it all over your roasted cauliflower. You want every piece to get a little kiss of that creamy, sweet-tart goodness. Honestly, the aroma at this point is just intoxicating—spicy, sweet, nutty, all at once. It’s truly a feast for the senses, and my kitchen always smells amazing!
06 - To finish, sprinkle generously with fresh chopped parsley or cilantro. If you have them, those vibrant pomegranate seeds add an incredible pop of color and a lovely tart crunch that complements the dish so well. They really take this Moroccan Cauliflower with Tahini Honey to another level, making it feel extra special and restaurant-worthy. Serve immediately and watch it disappear! Seriously, it's that good, and I bet you won't have any leftovers if you're serving a crowd.

# Notes:

01 - Don't overcrowd the baking sheet, or your cauliflower will steam instead of roast for those crispy edges.
02 - If your tahini is very thick, give it a good stir or warm it slightly before mixing for a smoother drizzle.
03 - Freshly squeezed lemon juice makes all the difference in the tahini drizzle; bottled just doesn't compare.
04 - For a beautiful presentation, a sprinkle of fresh herbs and pomegranate seeds at the end truly elevates this dish.

# Tools You'll Need:

01 - Large baking sheet
02 - parchment paper
03 - small mixing bowl
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 8g

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