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Moroccan Cauliflower with Tahini-Honey

Golden roasted cauliflower tossed in Moroccan spices and finished with a creamy tahini-honey sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cauliflower
  • 1 large cauliflower head cut into florets
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Tahini-Honey Sauce
  • 0.5 cup tahini
  • 3 tbsp honey
  • 2 tbsp lemon juice fresh
  • 3-4 tbsp warm water to thin sauce

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss cauliflower with olive oil, cumin, paprika, coriander, garlic, salt, and pepper.
  3. Spread cauliflower evenly on baking sheet and roast for 25–30 minutes, flipping halfway.
  4. Whisk tahini, honey, lemon juice, and warm water until smooth and pourable.
  5. Transfer roasted cauliflower to a serving dish and drizzle with tahini-honey sauce.
  6. Garnish with herbs and sesame seeds before serving.

Notes

Adjust sweetness and lemon to taste. Maple syrup can replace honey for a vegan version.