Roasted Moroccan Cauliflower with Tahini Honey Drizzle (Print Version)

Roasted Moroccan Cauliflower with Tahini Honey is a vibrant, flavorful dish. Discover my easy recipe, perfect for a weeknight dinner or special occasion!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Moroccan, Mediterranean
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Cauliflower & Roasting Essentials

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Moroccan Spices

05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Tahini-Honey Drizzle

10 - 1/4 cup tahini
11 - 2 tablespoons honey
12 - 1 tablespoon fresh lemon juice
13 - 1-3 tablespoons water (to thin)
14 - 1 clove garlic, minced

→ Fresh Finishing Touches

15 - 2 tablespoons fresh parsley or cilantro, chopped
16 - 1/4 cup pomegranate arils (optional)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). While it's getting nice and hot, grab your head of cauliflower. I usually rinse it quickly, then chop it into bite-sized florets. Try to keep them roughly the same size so they cook evenly – no one wants a mix of burnt bits and raw chunks, trust me, I've been there! Line a large baking sheet with parchment paper; it makes cleanup a breeze, and honestly, I always forget to do it until I’m halfway through and covered in spice dust.
02 - Now for the fun part! In a large bowl, toss those cauliflower florets with olive oil until they're lightly coated. Then, sprinkle in all your beautiful Moroccan spices: cumin, coriander, smoked paprika, turmeric, and if you're feeling brave, a pinch of cayenne. Don't forget a good pinch of salt and pepper! Use your hands—it’s the best way to ensure every floret is perfectly coated in that aromatic spice blend. The smell alone is enough to make your tummy rumble, it’s just so fragrant and warm.
03 - Spread the spiced cauliflower in a single layer on your prepared baking sheet. Don't overcrowd the pan, or it'll steam instead of roast, and we want crispy edges, right? Pop it into the preheated oven and roast for 25-30 minutes, flipping halfway through. You're looking for tender-crisp florets with those lovely caramelized, slightly charred bits. This is where the magic happens, the kitchen starts to smell absolutely incredible, honestly, it’s one of my favorite parts!
04 - While the cauliflower is roasting, let's whip up that glorious drizzle! In a small bowl, combine the tahini, honey, freshly squeezed lemon juice, and minced garlic. Whisk it all together. It'll probably be super thick at first, almost like cement (my first oops moment, remember?). Start adding water, a tablespoon at a time, whisking vigorously after each addition, until you reach a smooth, pourable consistency. It should be thick enough to cling to the cauliflower but thin enough to drizzle beautifully.
05 - Once the cauliflower is perfectly roasted and out of the oven, transfer it to a serving platter. Now for the grand finale: generously drizzle that creamy tahini-honey sauce all over the warm florets. Don't be shy! If you're using them, sprinkle with fresh parsley or cilantro and those gorgeous ruby-red pomegranate arils. The contrast of colors and textures is just stunning, and it feels so fancy even though it was so simple, I promise!
06 - Serve this incredible Moroccan Cauliflower with Tahini Honey immediately, while it's still warm and the flavors are singing. It’s fantastic as a stand-alone vegetarian main, or as a vibrant side dish to grilled chicken or fish. The warmth from the spices, the sweetness of the honey, the tang of the lemon—it all comes together in this beautiful symphony of flavors. Honestly, it’s one of those dishes that always makes me happy to eat, and I hope it does for you too!

# Notes:

01 - Always spread your cauliflower in a single layer for roasting; overcrowding makes it steamy and soft, not crispy!
02 - Leftovers keep well for 3-4 days in the fridge; reheat in a toaster oven for best texture.
03 - Maple syrup works great instead of honey for a vegan option in the drizzle.
04 - A sprinkle of pomegranate arils adds beautiful color and a sweet-tart burst.

# Tools You'll Need:

01 - Large baking sheet
02 - parchment paper
03 - large mixing bowl
04 - small mixing bowl
05 - whisk

# Nutrition Facts (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 8-10g

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