Moroccan-Style Roasted Cauliflower
This aromatic Moroccan-style roasted cauliflower, drizzled with a creamy tahini-honey sauce, is a quick and satisfying vegetable side dish with warm spices that elevate its natural flavors.
Ingredients
For the Cauliflower
- 1 head cauliflower, cut into florets Try medium-sized pieces for even cooking.
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1 teaspoon ground cumin
- 1 teaspoon paprika Use smoked paprika for a deeper flavor.
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
For the Tahini-Honey Sauce
- 1/4 cup tahini If allergic, use sunflower seed butter thinned with water.
- 2 tablespoons honey For vegan, use maple syrup.
- 1 tablespoon lemon juice Fresh preferred.
- Water, as needed to thin the sauce
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Place cauliflower florets in a large bowl. Add olive oil, cumin, paprika, cinnamon, salt, and pepper. Toss until each floret is evenly coated.
- Spread the cauliflower in a single layer on the baking sheet, leaving small gaps so pieces roast rather than steam.
Cooking
- Roast for 25–30 minutes, flipping once halfway through, until the florets are tender and have golden, caramelized edges.
- While the cauliflower roasts, make the tahini-honey sauce: whisk together tahini, honey, lemon juice, and 1–2 tablespoons of water. Add more water a teaspoon at a time until the sauce is smooth and drizzleable. Taste and adjust lemon or honey.
- Remove the cauliflower from the oven, drizzle the sauce over it, and toss gently to coat. Garnish with chopped fresh parsley and serve immediately.
Notes
If your tahini is very thick, warm it slightly or whisk more water or lemon juice in. Add a pinch of cayenne or a drizzle of hot sauce at the end for more heat. Refrigerate leftovers in an airtight container for up to 3–4 days.