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Moroccan Cauliflower with Tahini-Honey

Savory Moroccan Cauliflower with Tahini-Honey Drizzle

This Moroccan Cauliflower with Tahini-Honey combines aromatic spices and textures, making it a tasty, healthy choice for dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Moroccan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower cut into medium florets
  • 3 tablespoon Olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Smoked paprika or sweet paprika
  • ½ teaspoon Ground turmeric
  • ½ teaspoon Ground cinnamon
  • ¼ - ½ teaspoon Cayenne pepper to taste
  • ¾ teaspoon Fine sea salt plus more to taste
  • ¼ teaspoon Freshly ground black pepper
For the Tahini-Honey Sauce
  • ¼ cup Tahini well-stirred
  • 2 tablespoon Runny honey
  • 2-3 tablespoon Fresh lemon juice to taste
  • 1 small clove Garlic finely grated or minced
  • 2-4 tablespoon Warm water as needed
  • ¼ teaspoon Fine sea salt to taste
For Finishing and Serving
  • 2-3 tablespoon Toasted sliced almonds
  • 2 tablespoon Golden raisins
  • 2 tablespoon Chopped fresh cilantro
  • 2 tablespoon Chopped fresh flat-leaf parsley
  • ½ lemon Lemon zest optional but recommended
  • ¼ cup Pomegranate seeds optional
  • Extra honey for drizzling, optional
  • Extra olive oil for drizzling, optional

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut cauliflower into medium florets and pat dry with a towel.
  3. In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper to create spice oil.
  4. Add cauliflower to spice oil and toss until each piece is well-coated.
  5. Spread cauliflower on the baking sheet and roast for 20–25 minutes, turning halfway through.
  6. While roasting, whisk together tahini, honey, lemon juice, garlic, and water until smooth.
  7. Toast nuts in a skillet over medium heat until fragrant and golden brown.
  8. Chop herbs and prepare garnishes while cauliflower roasts.
  9. Transfer roasted cauliflower to a platter, drizzle with tahini-honey sauce, and top with nuts, raisins, and herbs.
  10. Serve warm or at room temperature, offering extra tahini-honey sauce if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 50mgCalcium: 100mgIron: 1mg

Notes

Pat cauliflower dry before roasting to ensure crispiness. Garnish generously for added flavor and presentation.

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