Description
This Moroccan Cauliflower with Tahini-Honey recipe offers a flavorful and healthy side dish featuring roasted cauliflower florets coated in a spicy harissa sauce and finished with a creamy, sweet tahini-honey drizzle. The combination of bold North African spices and the rich, nutty tahini makes this dish a vibrant addition to any meal.
Ingredients
Cauliflower and Harissa Mixture
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
Tahini-Honey Sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. water
Garnish
- Fresh chopped parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower evenly and achieving a nice caramelization.
- Prepare the Cauliflower with Harissa: In a large bowl, combine 2 tablespoons of the olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of mild harissa. Mix well to create a spicy oil mixture. Add the cauliflower florets to the bowl and toss thoroughly so they are evenly coated with the harissa oil. Spread the cauliflower in a single layer on a rimmed baking sheet for roasting.
- Roast the Cauliflower: Bake the cauliflower for 35 minutes, tossing once halfway through to ensure even cooking. The cauliflower should be tender by the end of this time. After 35 minutes, remove the tray from the oven and toss the cauliflower with the remaining 2 tablespoons of harissa to add an extra layer of spice.
- Finish Roasting: Return the cauliflower to the oven and roast for an additional 5 to 7 minutes, allowing it to caramelize and develop slightly charred spots for enhanced flavor.
- Make the Tahini-Honey Sauce: While the cauliflower roasts, prepare the sauce by whisking together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining 1/4 teaspoon salt, and freshly ground black pepper in a bowl. Add 1 tablespoon of water and whisk until the sauce reaches a smooth, pourable consistency.
- Assemble and Garnish: Transfer the roasted cauliflower to a serving bowl or platter. Drizzle the tahini-honey sauce evenly over the cauliflower. Squeeze the remaining 1 tablespoon of lemon juice over the dish to add brightness. Garnish with freshly chopped parsley if desired. Serve warm or at room temperature.
Notes
- Use mild harissa to keep the heat moderate; adjust the amount to taste for more or less spice.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- The tahini-honey sauce can be thinned or thickened by adjusting the amount of water added.
- This dish pairs wonderfully with couscous or as a side to grilled meats or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Moroccan
