Moroccan Cauliflower with Tahini-Honey
A delightful vegan-friendly dish combining earthy spices with creamy tahini and sweet honey, perfect as a side or light lunch.
Ingredients
For the cauliflower
- 1 head cauliflower, cut into florets Cut into even florets for consistent cooking.
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- to taste Salt and pepper
For the tahini-honey sauce
- 1/4 cup tahini Can be replaced with almond or peanut butter.
- 2 tablespoons honey
- 2 tablespoons lemon juice
- a few tablespoons water To whisk the sauce until smooth.
For garnish
- to taste Fresh parsley For garnishing before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, turmeric, salt, and pepper until well coated.
- Spread the seasoned cauliflower on a baking sheet in a single layer.
Roasting
- Roast in the oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
Making the Sauce
- In a small bowl, whisk together tahini, honey, lemon juice, and a few tablespoons of water until smooth.
Serving
- Once the cauliflower is done, remove it from the oven and drizzle with the tahini-honey sauce.
- Garnish with fresh parsley before serving.
Notes
You can serve the Moroccan Cauliflower warm as a side dish or on a bed of greens or with rice for a fuller meal. Store leftovers in an airtight container for 3-4 days. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 100mgFiber: 5gSugar: 3g
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