Moroccan Cauliflower with Tahini-Honey: A Flavorful Twist

A delightful vegan-friendly dish featuring roasted cauliflower with tahini-honey that warms both heart and palate.

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Prep Time 10

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Moroccan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 large head Cauliflower The star ingredient
2 tablespoons Olive Oil Can substitute with sunflower oil
1 teaspoon Ground Cumin Adds warm depth
1 teaspoon Ground Coriander Infuses citrusy flavor
1 teaspoon Smoked Paprika For a smoky richness
to taste Salt & Black Pepper Enhances flavors

For the Tahini-Honey Sauce

1/2 cup Tahini Creamy and nutty
1/4 cup Honey or Maple Syrup Use maple syrup for vegan
2 tablespoons Lemon Juice Always use fresh

For Garnish

1/4 cup Fresh Parsley For freshness
2 tablespoons Sesame Seeds For crunch

Equipment

oven
mixing bowl
baking sheet
Whisk

Method

Cooking Steps

Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and place them in a mixing bowl.
Drizzle olive oil over the florets, add spices, and toss to coat.
Transfer seasoned cauliflower to a baking sheet and roast for 20-25 minutes.
In a mixing bowl, whisk tahini, honey (or maple syrup), lemon juice, and salt to make the sauce.
Once roasted, drizzle the sauce over the cauliflower.
Sprinkle parsley and sesame seeds on top before serving.
Serve warm as a side or main dish.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2IUVitamin C: 70mgCalcium: 6mgIron: 8mg

Notes

Ensure even cooking by cutting uniform florets. Use fresh lemon juice for best flavor.

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