Description
This roasted Moroccan Cauliflower with Tahini-Honey sauce offers a perfect blend of spicy, sweet, and savory flavors. The cauliflower is roasted to perfection with harissa and olive oil, then drizzled with a creamy tahini-honey dressing, making it an excellent side dish or vegetarian main accompanied by fresh herbs and lemon for a bright finish.
Ingredients
Scale
For the Roasted Cauliflower
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
For the Tahini-Honey Sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. water (to thin sauce, as needed)
For Garnish
- Fresh chopped parsley (optional)
Instructions
- Preheat oven to 425°F. Set the oven to the specified temperature to ensure it is hot enough to roast the cauliflower properly.
- Prepare the cauliflower. In a large bowl, combine 2 Tbsp. of olive oil, 1/2 tsp. of kosher salt, and 2 Tbsp. of harissa; mix well to create a coated mixture. Toss the cauliflower florets in this mixture until evenly coated.
- Roast the cauliflower. Spread the coated cauliflower on a rimmed baking sheet. Roast in the oven for 35 minutes, tossing once halfway through, until tender and slightly charred.
- Add more harissa and finish roasting. Remove from the oven, toss the cauliflower with remaining 2 Tbsp. of harissa, and roast for an additional 5-7 minutes until caramelized and charred in spots.
- Prepare the Tahini-Honey Sauce. While cauliflower is baking, whisk together remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper until smooth. Add water, 1 Tbsp. at a time, until the sauce reaches your desired consistency.
- Finish and serve. Transfer the roasted cauliflower to a serving platter or bowl. Drizzle generously with the tahini-honey sauce, then squeeze the remaining 1 Tbsp. lemon juice over the top. Garnish with chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be served warm or at room temperature.
- Adjust the amount of harissa for more or less heat according to your preference.
- For a vegan version, substitute honey with agave syrup.
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
