This Moroccan-inspired cauliflower dish combines the bold, smoky heat of harissa with the creamy sweetness of tahini and honey. It’s a simple, yet flavorful recipe that transforms humble cauliflower into a delightful side dish or light main course. With just five main ingredients, you can easily whip this up for a weeknight dinner or to impress guests at a dinner party. The addition of fresh lemon juice gives the dish a bright, tangy finish, while parsley adds a pop of color and freshness.
Ingredients:
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 tablespoons of mild harissa, separated (like the Mina brand).
- 1 large head cauliflower, trimmed and cut into florets (about 7 to 8 cups)
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- Fresh chopped parsley for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.
- Prepare the cauliflower: In a large mixing bowl, toss the cauliflower florets with 3 tablespoons of olive oil, 2 tablespoons of harissa, 1/2 teaspoon of kosher salt, and the black pepper.
- Roast the cauliflower: Spread the cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
- Make the tahini-honey sauce: While the cauliflower is roasting, whisk together the tahini, honey, 1 tablespoon of lemon juice, the remaining 2 tablespoons of harissa, and the remaining 1/4 teaspoon of salt. Add 1-2 tablespoons of water if the sauce is too thick, until it reaches a drizzling consistency.
- Assemble the dish: Once the cauliflower is done roasting, drizzle it with the tahini-honey sauce and sprinkle the remaining lemon juice over the top. Garnish with fresh chopped parsley, if desired, for a burst of color and flavor.
Conclusion:
This Moroccan Cauliflower with Tahini-Honey is an explosion of flavors with minimal effort. The earthy cauliflower paired with the smoky heat of harissa and the creamy, sweet tahini-honey sauce creates a perfect balance of savory and sweet. It’s a simple yet exotic dish that you can enjoy as a side or a satisfying vegetarian main course.
Moroccan Cauliflower with Tahini-Honey: A Flavorful 5-Ingredient Dish
Ingredients
- 4 Tbsp. extra-virgin olive oil divided
- 3/4 tsp. kosher salt divided
- 4 tablespoons of mild harissa separated (like the Mina brand).
- 1 large head cauliflower trimmed and cut into florets (about 7 to 8 cups)
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice divided
- 1/4 tsp. freshly ground black pepper
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.
- Prepare the cauliflower: In a large mixing bowl, toss the cauliflower florets with 3 tablespoons of olive oil, 2 tablespoons of harissa, 1/2 teaspoon of kosher salt, and the black pepper.
- Roast the cauliflower: Spread the cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
- Make the tahini-honey sauce: While the cauliflower is roasting, whisk together the tahini, honey, 1 tablespoon of lemon juice, the remaining 2 tablespoons of harissa, and the remaining 1/4 teaspoon of salt. Add 1-2 tablespoons of water if the sauce is too thick, until it reaches a drizzling consistency.
- Assemble the dish: Once the cauliflower is done roasting, drizzle it with the tahini-honey sauce and sprinkle the remaining lemon juice over the top. Garnish with fresh chopped parsley, if desired, for a burst of color and flavor.