Name: Moroccan Cauliflower with Tahini‑Honey
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 1 large head cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; Salt, to taste; Black pepper, to taste; 3 tablespoons tahini; 2 tablespoons honey (or maple syrup for a vegan option); Juice of 1 lemon; Fresh parsley, chopped (for garnish); Sesame seeds, for garnish

A vibrant Moroccan-inspired dish that brings roasted cauliflower to life with a creamy tahini-honey sauce. The warm spices blend perfectly with sweet and citrusy notes, making this a deliciously balanced recipe I love serving as a flavorful side or a light, plant-based main.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt, to taste

1 teaspoon smoked paprika

Black pepper, to taste

3 tablespoons tahini

2 tablespoons honey (or maple syrup for a vegan option)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Sesame seeds, for garnish

Directions

I preheat my oven to 425°F (220°C).

In a large bowl, I toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well coated.

I spread the seasoned cauliflower on a parchment-lined baking sheet and roast it for 20–25 minutes until it turns golden brown and tender.

While it roasts, I whisk together tahini, honey or maple syrup, lemon juice, and a pinch of salt in a bowl. I add water by the teaspoon if I need to thin the sauce to a drizzle.

Once the cauliflower is done, I transfer it to a serving bowl and drizzle the sauce over it while it’s still warm.

I finish with a sprinkle of chopped parsley and sesame seeds just before serving.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 180 kcal per serving

Variations

I sometimes swap honey for maple syrup to make the dish completely vegan.

Adding a pinch of cayenne or chili flakes gives it a spicy kick.

I’ve served it over couscous or quinoa to turn it into a full meal.

Roasted chickpeas make a great crunchy topping and boost the protein.

I occasionally add a spoonful of yogurt or dairy-free yogurt on the side for extra creaminess.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I use the oven or toaster oven at 350°F (175°C) to bring back some of that crispiness. I avoid microwaving if I want to keep the texture of the roasted cauliflower intact. The sauce can be stored separately and drizzled fresh.

FAQs

How do I keep the cauliflower from getting soggy?

I make sure not to overcrowd the baking sheet so the florets roast instead of steam. Using high heat (425°F) also helps get that crispy finish.

Can I make this recipe ahead of time?

Yes, I often roast the cauliflower in advance and refrigerate it. I reheat it before serving and drizzle the sauce fresh for the best texture and flavor.

Is this dish spicy?

No, it’s warmly spiced but not hot. If I want more heat, I add cayenne or chili flakes to the spice mix.

Can I use frozen cauliflower?

I prefer fresh for the best texture, but frozen can work in a pinch. I thaw and pat it dry very well before roasting.

What can I serve with this dish?

I like to pair it with grains like couscous, rice, or quinoa. It also works great as a side with grilled meat or added to wraps and bowls.

Conclusion

This Moroccan Cauliflower with Tahini-Honey is a flavorful, colorful dish I keep coming back to. It’s easy to make, nourishing, and customizable for different dietary needs. Whether I serve it as a side or a light main, the rich spices and creamy drizzle always impress.

📖 Recipe:

Moroccan Cauliflower with Tahini‑Honey

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Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant Moroccan-inspired roasted cauliflower dish topped with a creamy tahini-honey sauce. Warm spices, citrus, and a touch of sweetness make it a flavorful side or light plant-based main.