Moroccan Cauliflower with Tahini-Honey
A vibrant and flavorful dish featuring roasted cauliflower drizzled with a creamy tahini-honey sauce, perfect for weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- to taste Salt and pepper
- 4 tablespoons tahini
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 juice of 1 lemon
- for garnish Fresh parsley, chopped
- to taste Red pepper flakes (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, paprika, cumin, salt, and pepper.
Cooking
- Spread the seasoned cauliflower evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Toss halfway through.
- In a small bowl, mix together tahini, honey, lemon juice, and a pinch of salt. Add a splash of water if needed for desired consistency.
- Once the cauliflower is roasted, drizzle the tahini-honey mixture over the top and mix to combine.
- Garnish with fresh parsley and a sprinkle of red pepper flakes if desired.
Notes
Don't skip the roasting for maximum flavor. Feel free to add chickpeas or nuts for added textures. Leftovers can be stored in an airtight container in the fridge for up to 3 days.