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Flavorful Moroccan Cauliflower with Tahini-Honey Sauce

Moroccan Cauliflower with Tahini-Honey made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large head of cauliflower cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 tablespoons tahini
  • 2 tablespoons honey
  • Juice of 1 lemon
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the olive oil, cumin, smoked paprika, salt, and pepper.
  3. Add the cauliflower florets to the bowl and toss until evenly coated with the spice mixture.
  4. Spread the cauliflower on a baking sheet lined with parchment paper.
  5. Roast the cauliflower for 25–30 minutes, flipping halfway through, until golden brown and tender.
  6. While the cauliflower roasts, prepare the tahini-honey sauce by whisking tahini, honey, lemon juice, and a bit of water together.
  7. Once the cauliflower is finished roasting, remove it from the oven and allow it to cool for a few minutes.
  8. Drizzle the tahini-honey sauce over the warm cauliflower and toss gently to combine.
  9. Garnish with fresh parsley and serve immediately.