This Moroccan Cauliflower with Tahini-Honey is a bold, flavorful dish that proves simple ingredients can deliver big results. Roasted until caramelized, coated in harissa, and finished with a creamy tahini-honey drizzle, this recipe is perfect when you want something quick, healthy, and exciting.
Why You’ll Love This Recipe
- Made with just a handful of pantry-friendly ingredients
- Sweet, spicy, and savory flavors in perfect balance
- Naturally vegetarian and halal-friendly
- Easy side dish or light main
- Perfect for weeknights or entertaining
Moroccan Cauliflower with Tahini-Honey (5 Ingredients)
Ingredients
- 4 Tbsp extra-virgin olive oil divided
- 3/4 tsp kosher salt divided
- 4 Tbsp mild harissa divided
- 1 large head cauliflower cut into florets (7–8 cups)
- 2 Tbsp tahini
- 1 Tbsp honey
- 2 Tbsp fresh lemon juice divided
- 1/4 tsp freshly ground black pepper
- Fresh chopped parsley optional garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix 2 Tbsp olive oil, 1/2 tsp salt, and 2 Tbsp harissa. Add cauliflower and toss well to coat.
- Spread cauliflower on a rimmed baking sheet and roast for 35 minutes, tossing halfway, until tender and golden.
- Remove from oven, toss with remaining 2 Tbsp harissa, and return to oven for 5–7 minutes until caramelized.
- In a small bowl, whisk remaining 2 Tbsp olive oil, tahini, honey, 1 Tbsp lemon juice, remaining salt, and black pepper. Whisk in 1 Tbsp water to thin.
- Transfer cauliflower to a serving dish, drizzle with tahini-honey sauce, and finish with remaining lemon juice. Garnish with parsley if desired.
Notes
Ingredients
- 4 Tbsp extra-virgin olive oil, divided
- 3/4 tsp kosher salt, divided
- 4 Tbsp mild harissa, divided
- 1 large head cauliflower, cut into florets (7–8 cups)
- 2 Tbsp tahini
- 1 Tbsp honey
- 2 Tbsp fresh lemon juice, divided
- 1/4 tsp freshly ground black pepper
- Fresh chopped parsley, optional garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix 2 Tbsp olive oil, 1/2 tsp salt, and 2 Tbsp harissa. Add cauliflower and toss well to coat.
- Spread cauliflower on a rimmed baking sheet and roast for 35 minutes, tossing halfway, until tender and golden.
- Remove from oven, toss with remaining 2 Tbsp harissa, and return to oven for 5–7 minutes until caramelized.
- In a small bowl, whisk remaining 2 Tbsp olive oil, tahini, honey, 1 Tbsp lemon juice, remaining salt, and black pepper. Whisk in 1 Tbsp water to thin.
- Transfer cauliflower to a serving dish, drizzle with tahini-honey sauce, and finish with remaining lemon juice. Garnish with parsley if desired.
Tips & Tricks
- Use mild harissa for balance; spicy works if you love heat
- Cut florets evenly for consistent roasting
- Add a splash of warm water to the tahini sauce if it thickens
Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, gluten-free, halal-friendly
Notes
- Swap honey with maple syrup if preferred
- Serve with couscous, rice, or warm flatbread
- Add toasted almonds or sesame seeds for crunch
Nutrition (Approximate per serving)
- Calories: 230
- Protein: 5g
- Carbohydrates: 18g
- Fat: 16g
FAQ
Is this Moroccan Cauliflower very spicy?
No, mild harissa adds warmth without overpowering heat.
Can I make it ahead of time?
Yes, roast cauliflower ahead and reheat before serving.
Can I use frozen cauliflower?
Fresh works best, but frozen can be used if well dried.
What can I serve this with?
It pairs beautifully with grilled chicken, lamb, or grain bowls.
Storage
- Refrigerate leftovers in an airtight container up to 4 days
- Reheat in the oven or skillet for best texture
- Sauce can be stored separately for 3 days
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Conclusion
This Moroccan Cauliflower with Tahini-Honey is proof that simple ingredients can create unforgettable flavor. Roasted, saucy, and deeply satisfying, it’s a recipe you’ll come back to again and again.