I love this recipe because it’s vibrant, wholesome, and incredibly easy to prepare. The roasted cauliflower becomes golden and slightly crisp on the edges, while the harissa adds a bold, spicy kick that’s beautifully balanced by the sweet, nutty tahini-honey drizzle. It’s one of those dishes that looks gourmet but takes minimal effort. Plus, it’s versatile enough to fit any occasion—from weeknight dinners to elegant entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) For the Cauliflower 2 tablespoons extra-virgin olive oil (can substitute with avocado oil) ½ teaspoon kosher salt (replaceable with sea salt) 2 tablespoons mild harissa (substitute with another chili paste if unavailable) 1 head cauliflower (broccoli can be used as an alternative)
For the Tahini-Honey Drizzle ¼ cup tahini (substitutable with almond or sunflower seed butter) 2 tablespoons honey (for vegan option, substitute with maple syrup) 1 tablespoon fresh lemon juice (lime juice can also be used) ¼ teaspoon freshly ground black pepper (consider using white pepper for variety)
For Garnish Fresh parsley (optional; any fresh herb works beautifully)
Directions
Preheat the oven: I start by preheating my oven to 425°F (220°C).
Season the cauliflower: In a large bowl, I mix olive oil, salt, and harissa until combined. I break the cauliflower into florets, add them to the bowl, and toss until they’re evenly coated.
Roast the cauliflower: I spread the florets on a baking sheet in a single layer and roast for 35 minutes, tossing halfway through to ensure even browning.
Add extra harissa: I brush on any remaining harissa and roast for another 5–7 minutes, until the cauliflower is tender and lightly charred on the edges.
Make the tahini-honey drizzle: While the cauliflower roasts, I whisk together tahini, honey, lemon juice, and black pepper in a small bowl until smooth. If it’s too thick, I add a teaspoon or two of water until it reaches drizzling consistency.
Assemble and serve: I plate the roasted cauliflower, drizzle the tahini-honey sauce generously over the top, and finish with a sprinkle of fresh parsley.
I sometimes replace the cauliflower with broccoli or Romanesco for a colorful twist.
For extra crunch, I add toasted almonds or sesame seeds on top before serving.
To make it spicier, I use hot harissa or add a pinch of cayenne pepper to the sauce.
When I want a citrus-forward version, I swap lemon juice for orange juice in the tahini drizzle.
For a creamy, heartier dish, I serve it over couscous or quinoa and drizzle with extra sauce.
Storage/Reheating
I store leftover cauliflower and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, I place the cauliflower on a baking sheet and warm it in the oven at 375°F (190°C) for about 10 minutes to maintain its crispness. I whisk the sauce again before serving and drizzle it fresh.
FAQs
What is harissa?
Harissa is a North African chili paste made with roasted peppers, garlic, and spices. It adds smoky, spicy depth to dishes like this one.
Can I make it less spicy?
Yes! I use mild harissa or reduce the amount slightly, balancing it with more honey or tahini.
Can I make this vegan?
Yes, I simply replace the honey with maple syrup—it tastes just as delicious.
How do I get the cauliflower extra crispy?
I make sure the florets are well-dried before tossing them in oil and spread them in a single layer so they roast, not steam.
Can I use pre-cut cauliflower?
Absolutely, it saves time. I just make sure the pieces are similar in size for even roasting.
What can I use instead of tahini?
Almond or sunflower seed butter makes a great substitute with a slightly different flavor.
Can I use frozen cauliflower?
Yes, but I roast it directly from frozen at a slightly higher temperature (about 450°F) to help it crisp up.
How long does the tahini-honey sauce last?
It keeps in the refrigerator for up to a week—just whisk or stir before using.
Can I serve this cold?
Yes, it’s delicious served warm, room temperature, or even chilled as part of a salad.
What should I serve with this dish?
I love serving it alongside grilled chicken, lamb, or falafel, with warm pita bread on the side.
Conclusion
This Moroccan cauliflower with tahini-honey drizzle is a simple yet show-stopping dish that brings bold flavor and beautiful color to the table. I love how the caramelized cauliflower pairs with the creamy, sweet-spicy sauce—it’s a perfect balance of textures and tastes. Whether I serve it as a light appetizer, a healthy side, or the star of a plant-based meal, it always adds warmth and vibrancy to my plate.
This Moroccan cauliflower with tahini-honey drizzle is a bold yet simple 5-ingredient dish that combines smoky harissa-roasted cauliflower with a creamy, sweet, and tangy sauce. Perfect as an appetizer, side, or plant-based main, it’s flavorful, elegant, and easy to make any night of the week.
Ingredients
For the Cauliflower:
1 head cauliflower, broken into florets
2 tbsp extra-virgin olive oil
½ tsp kosher salt
2 tbsp mild harissa
For the Tahini-Honey Drizzle:
¼ cup tahini
2 tbsp honey (or maple syrup for vegan option)
1 tbsp fresh lemon juice
¼ tsp freshly ground black pepper
For Garnish:
Fresh parsley (optional)
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, mix olive oil, salt, and harissa. Add cauliflower florets and toss until evenly coated.
Spread on a baking sheet in a single layer and roast for 35 minutes, tossing halfway through for even browning.
Brush on any remaining harissa and roast for another 5–7 minutes, until tender and lightly charred.
Meanwhile, whisk tahini, honey, lemon juice, and black pepper in a bowl until smooth. Add 1–2 tsp water if needed to reach drizzling consistency.
Transfer roasted cauliflower to a serving plate, drizzle generously with tahini-honey sauce, and garnish with fresh parsley.
Notes
Swap cauliflower for broccoli or Romanesco for variation.
Add toasted almonds or sesame seeds for crunch.
Use hot harissa or cayenne pepper for extra spice.
Replace lemon juice with orange juice for a citrusy twist.
Serve over couscous or quinoa for a heartier meal.
