Moroccan Cauliflower with Tahini-Honey Recipe – Healthy Vegetarian Side Dish Idea
This Moroccan cauliflower with tahini-honey is a vibrant, flavorful dish that combines roasted cauliflower with aromatic spices, creamy tahini, and a touch of honey. Perfect as a vegetarian side dish or light main, it’s a healthy recipe that brings bold Moroccan flavors to your table.
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife + cutting board
- Parchment paper
Ingredients
- 1 large cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- Salt & pepper to taste
- 3 tbsp tahini
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2–3 tbsp water (to thin sauce)
- Garnishes: pomegranate seeds, parsley, toasted almonds
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line baking sheet with parchment.
- Season Cauliflower: Toss florets with olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Roast: Spread evenly on baking sheet. Roast 25–30 minutes, flipping halfway, until golden and crisp.
- Make Sauce: Whisk tahini, honey, lemon juice, garlic, and water until smooth and pourable. Adjust seasoning.
- Assemble: Transfer cauliflower to serving platter. Drizzle with tahini-honey sauce.
- Garnish: Sprinkle with pomegranate seeds, parsley, and toasted almonds. Serve warm.
Notes
- Roast at high heat for caramelized edges.
- Don’t overcrowd pan—cauliflower should roast, not steam.
- Add honey only to sauce, not during roasting (prevents burning).
- Taste tahini-honey sauce before serving to balance flavors.
- Swap honey for maple syrup to make vegan-friendly.