Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 9g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
