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.
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
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, cumin, coriander, smoked paprika, salt, and pepper until evenly coated.
- Spread the cauliflower on a parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes until golden brown and tender.
- Meanwhile, whisk together tahini, honey (or maple syrup), lemon juice, and a pinch of salt. Add water, a teaspoon at a time, to thin if needed.
- Transfer roasted cauliflower to a serving bowl and drizzle with tahini sauce while still warm.
- Garnish with chopped parsley and sesame seeds before serving.
Notes
Use maple syrup instead of honey to keep the recipe vegan.
Don’t overcrowd the baking sheet to ensure crispy cauliflower.
Add cayenne or chili flakes for a spicier version.
Serve over couscous, quinoa, or rice to make it a meal.
Top with roasted chickpeas or a spoonful of (dairy-free) yogurt for added texture and creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
