Moroccan Cauliflower with Tahini-Honey -

Moroccan Cauliflower with Tahini-Honey

A deliciously messy recipe for Moroccan cauliflower drizzled with a flavorful tahini-honey sauce that will dance on your taste buds.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: Moroccan

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

For the Cauliflower

1 large head large head of cauliflower or two small if large is unavailable
1 tablespoon cumin adds flavor
1 tablespoon smoked paprika for a cozy feel
2 tablespoons olive oil for drizzling
to taste salt don’t skimp!
to taste pepper don’t skimp!
fresh parsley for topping, or cilantro optional for garnish
optional red chili flakes if you want to spice things up

For the Tahini-Honey Sauce

¼ cup tahini a lady’s best friend
2 tablespoons honey or maple syrup for a vegan option
1 tablespoon lemon juice freshly squeezed
a pinch salt to taste
water as needed to thin the sauce

Method

Preparation

Preheat your oven to 425°F (220°C).
Chop the cauliflower into florets, removing the green leaves.
In a large bowl, toss the cauliflower with olive oil, cumin, smoked paprika, salt, and pepper.
Spread the florets on a baking sheet, ensuring they are not overcrowded.

Tahini-Honey Sauce

In a separate bowl, mix together the tahini, honey, lemon juice, and a pinch of salt.
Add water if necessary to achieve a drizzly consistency.

Roasting

Roast the cauliflower for 25–30 minutes. Keep an eye on them to avoid burning.
Once done, let it cool for a bit, then drizzle the tahini-honey sauce over the top.
Garnish with fresh parsley or cilantro.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 5gSugar: 5g

Notes

For leftovers, store in an airtight container in the fridge for 3-4 days. Reheat in the oven for best texture. Can be made vegan by substituting honey with maple syrup.

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