Moroccan Cauliflower with Tahini-Honey – Easy Mediterranean Side Dish Recipe
Moroccan cauliflower with tahini-honey is a vibrant and flavorful dish that brings together warm spices, roasted cauliflower, and a creamy-sweet drizzle of tahini and honey. Perfect as a side dish for family dinners, holiday spreads, or as part of a Mediterranean-inspired meal.
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife + cutting board
- Serving platter
Ingredients
- 1 large cauliflower, cut into florets
- 2 tbsp olive oil
- 1–2 tbsp harissa paste
- Salt & pepper to taste
- 3 tbsp tahini
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp lemon juice
- 1 tbsp olive oil (for dressing)
- 2–3 tbsp warm water (to thin dressing)
- Fresh parsley or cilantro for garnish
- Optional: pomegranate seeds or roasted chickpeas
Instructions
- Prep Cauliflower: Toss florets with olive oil, harissa, salt, and pepper.
- Roast: Spread evenly on a baking sheet. Roast at 425°F (220°C) for 25–30 minutes until golden and charred at edges.
- Make Dressing: Whisk tahini, honey, lemon juice, and olive oil. Add warm water gradually until smooth and pourable. Taste and adjust seasoning.
- Assemble: Transfer roasted cauliflower to a platter. Drizzle with tahini-honey dressing.
- Garnish: Sprinkle with parsley, cilantro, or pomegranate seeds. Serve warm.
Notes
- Roast at high heat for crisp edges—avoid overcrowding the pan.
- Taste dressing before serving; adjust honey or lemon for balance.
- Swap honey for maple syrup to make vegan.
- Add chickpeas or quinoa for a protein-packed main.
- Garnish with pomegranate seeds for festive color.