Elevate your cauliflower game with this Moroccan-inspired recipe that pairs roasted florets with the smoky heat of harissa and a creamy tahini-honey drizzle. This dish strikes the perfect balance between earthy spices, nutty tahini, and a touch of sweetness. It’s an easy, flavorful side dish that will add a vibrant flair to your dinner table.
Ingredients
For the Cauliflower:
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 4 tablespoons mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7–8 cups)
- 1/4 teaspoon freshly ground black pepper
For the Tahini-Honey Drizzle:
- 2 tablespoons tahini
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice, divided
Optional Garnish:
- Fresh chopped parsley
Instructions
- Prepare the Cauliflower : Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of harissa, 1/2 teaspoon of kosher salt, and 1 tablespoon of lemon juice. Toss the cauliflower florets in the mixture until evenly coated.
- Roast the Cauliflower : Spread the coated cauliflower onto the prepared baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping halfway through, until the florets are tender and golden with slightly crispy edges.
- Make the Tahini-Honey Drizzle : In a small bowl, whisk together the tahini, honey, remaining 2 tablespoons of harissa, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1/4 teaspoon of kosher salt. Add water a teaspoon at a time to reach your desired consistency (a smooth, pourable sauce).
- Assemble and Serve : Transfer the roasted cauliflower to a serving platter. Drizzle the tahini-honey sauce over the florets. Sprinkle with freshly ground black pepper and garnish with chopped parsley if desired.
Conclusion
This Moroccan Cauliflower with Tahini-Honey Drizzle brings together bold flavors and satisfying textures. It’s perfect as a side dish for grilled meats or as a standalone vegetarian centerpiece. With its smoky harissa and creamy drizzle, this dish will quickly become a favorite at your table.
Moroccan Cauliflower with Tahini-Honey Drizzle
A Moroccan-inspired roasted cauliflower dish withsmoky harissa and a creamy, sweet tahini-honey drizzle, topped with fresh parsley for added brightness.
Ingredients
For the Cauliflower:
- 4 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon kosher salt divided
- 4 tablespoons mild harissa divided (such as Mina brand)
- 1 large head cauliflower trimmed and sliced into florets (about 7–8 cups)
- 1/4 teaspoon freshly ground black pepper
For the Tahini-Honey Drizzle:
- 2 tablespoons tahini
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice divided
Optional Garnish:
- Fresh chopped parsley
Instructions
- Prepare the Cauliflower : Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of harissa, 1/2 teaspoon of kosher salt, and 1 tablespoon of lemon juice. Toss the cauliflower florets in the mixture until evenly coated.
- Roast the Cauliflower : Spread the coated cauliflower onto the prepared baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping halfway through, until the florets are tender and golden with slightly crispy edges.
- Make the Tahini-Honey Drizzle : In a small bowl, whisk together the tahini, honey, remaining 2 tablespoons of harissa, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1/4 teaspoon of kosher salt. Add water a teaspoon at a time to reach your desired consistency (a smooth, pourable sauce).
- Assemble and Serve : Transfer the roasted cauliflower to a serving platter. Drizzle the tahini-honey sauce over the florets. Sprinkle with freshly ground black pepper and garnish with chopped parsley if desired.