Moroccan Cauliflower with Tahini Honey
Moroccan Cauliflower is roasted with harissa until tender and caramelized.A creamy tahini, honey, and lemon sauce balances the spicy flavor.Serve it warm as an easy side dish or add it to grain bowls.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 3/4 teaspoon kosher salt divided
- 4 tablespoons mild harissa divided
- 1 large head cauliflower cut into florets, about 7 to 8 cups
- 2 tablespoons tahini
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice divided
- 1/4 teaspoon freshly ground black pepper
- Fresh chopped parsley optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Add 2 tablespoons olive oil, 1/2 teaspoon salt, and 2 tablespoons harissa to a large mixing bowl. Stir until well combined.
- Add the cauliflower florets and toss thoroughly until every piece is evenly coated with the harissa mixture.
- Arrange the cauliflower in a single layer on the prepared baking sheet. Leave a little space between the florets to encourage browning instead of steaming.
- Roast for about 35 minutes, turning the cauliflower halfway through, until tender and browned around the edges.
- Remove the pan from the oven and gently toss the cauliflower with the remaining 2 tablespoons harissa. Return it to the oven for another 5 to 7 minutes, or until deeply caramelized with lightly charred spots.
- While the Moroccan Cauliflower finishes roasting, whisk together the remaining 2 tablespoons olive oil, tahini, honey, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and black pepper.
- Whisk about 1 tablespoon water into the tahini mixture, adding a little more only if necessary to achieve a smooth, drizzle-friendly consistency.
- Transfer the roasted cauliflower to a serving dish. Drizzle generously with the tahini-honey sauce and finish with the remaining tablespoon of fresh lemon juice.
- Sprinkle with chopped parsley, if desired, and serve warm.
Notes
For a sweeter tahini drizzle, add another teaspoon of honey. Maple syrup can also replace honey if you prefer a different sweetener.
If you enjoy spicy harissa cauliflower, use a hotter harissa paste or add a small pinch of crushed red pepper.
Serve this dish with couscous, quinoa, rice, warm flatbread, lentils, or a fresh cucumber and tomato salad. It can also be added to grain bowls with chickpeas for a more substantial meal.
If you enjoy spicy harissa cauliflower, use a hotter harissa paste or add a small pinch of crushed red pepper.
Serve this dish with couscous, quinoa, rice, warm flatbread, lentils, or a fresh cucumber and tomato salad. It can also be added to grain bowls with chickpeas for a more substantial meal.