Description

Crispy, golden roasted cauliflower coated in a smoky harissa marinade, finished with a nutty, sweet tahini-honey drizzle—this dish is a true explosion of Moroccan flavors. Whether you’re looking for a unique side dish or a light plant-based meal, this recipe delivers bold spices, rich textures, and an irresistible balance of heat and sweetness.

Ingredients

Scale

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

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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.

Notes

✔ Gluten-Free – This dish is naturally gluten-free.
✔ Make It Spicier – Add extra harissa or chili flakes for more heat.
✔ Storage – Store leftovers in the fridge for up to 4 days. Reheat in the oven for best texture.
✔ Meal Prep Friendly – Roast the cauliflower ahead and make the sauce separately.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Moroccan-inspired