Moroccan Cauliflower With Tahini Honey (Printable version)

Spiced roasted cauliflower with creamy tahini honey drizzle

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil

→ Spices

03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cinnamon
07 - ½ teaspoon ground turmeric
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Tahini Honey Sauce

10 - 3 tablespoons tahini
11 - 1½ tablespoons honey
12 - Juice of ½ lemon
13 - 2 tablespoons water (plus more as needed)
14 - Pinch of salt

→ Garnish

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - 2 tablespoons toasted sliced almonds (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and tender.
04 - While the cauliflower roasts, prepare the tahini honey sauce: In a small bowl, whisk together tahini, honey, lemon juice, water, and a pinch of salt until smooth. Add more water if needed for a drizzling consistency.
05 - Arrange the roasted cauliflower on a serving platter. Drizzle generously with tahini honey sauce. Sprinkle with chopped fresh cilantro or parsley and toasted almonds, if using. Serve warm.

# Expert tips:

01 -
  • The tahini honey sauce creates this incredible sweet savory moment that makes everyone ask what's in it
  • Roasting transforms humble cauliflower into something deeply caramelized and irresistible
02 -
  • The tahini sauce might seize up at first when you add the lemon juice but keep whisking and it will smooth out
  • Don't overcrowd the baking sheet or your cauliflower will steam instead of roast and miss out on those crispy edges
03 -
  • Let the cauliflower rest for 5 minutes after roasting so the flavors settle and the sauce clings better
  • Room temperature tahini whiskes much more smoothly than cold tahini straight from the fridge

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