Moroccan Cauliflower with Tahini-Honey is a vibrant dish that brings together the warm, earthy spices of North Africa and the creamy richness of tahini. Whether you are looking to impress guests at a dinner party or simply treat yourself to a delicious and healthy meal, this recipe is sure to satisfy. The combination of roasted cauliflower, a tantalizing tahini-honey sauce, and fresh garnishes makes for a colorful and flavorful eating experience.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 300
- Protein: 6 g
- Carbohydrates: 21 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 350 mg
Why Make This Moroccan Cauliflower with Tahini-Honey
This Moroccan Cauliflower with Tahini-Honey is not just another vegetable dish; it’s a celebration of textures and flavors. The roasted cauliflower has crispy edges and a tender center, which contrasts beautifully with the creamy, sweet, and nutty tahini-honey sauce. Every bite bursts with the fragrant spices of cumin, coriander, and cinnamon, while the garnishes of toasted nuts and herbs add crunch and freshness. Additionally, this dish caters to various dietary needs — it’s vegan and gluten-free, making it a wonderful addition to any meal.
How to Make Moroccan Cauliflower with Tahini-Honey
Step 1: Preparation
Preheat your oven to 425°F (220°C), placing a rack in the center. Line a large baking sheet with parchment paper for easy cleanup. Cut the cauliflower into medium florets, ensuring they are roughly similar in size for even roasting. Pat them dry with a clean towel if they are wet; dry florets roast and brown better.
Step 2: Mixing
In a large mixing bowl, combine the olive oil, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Whisk or stir to create a fragrant spice oil. Add the cauliflower florets to the bowl and toss thoroughly, making sure every piece is coated in the spiced oil. Take your time here; the better the coating, the better the flavor.
Step 3: Cooking
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding; use two trays if needed so the pieces roast instead of steam. Roast in the preheated oven for 20–25 minutes, turning the florets halfway through, until the edges are caramelized and deep golden brown and the stems are tender when pierced with a fork. If you prefer extra char, roast for an additional 3–5 minutes, keeping a close eye to avoid burning.
Step 4: Finishing
While the cauliflower roasts, mix the tahini, honey, lemon juice, garlic, and salt in a small bowl. Stir until it thickens; tahini will seize and get pasty at first. Gradually add warm water, one tablespoon at a time, whisking until the sauce is smooth and pourable but still creamy. Aim for the consistency of heavy cream or a slightly thick salad dressing. Taste and adjust with more lemon juice or honey as needed. Set aside, as the sauce will thicken slightly as it sits.
Toast the almonds or pistachios in a small dry skillet over medium heat for 2–4 minutes until fragrant and lightly golden. Immediately transfer to a plate to cool. Prepare the garnishes by roughly chopping the cilantro and parsley, zesting half a lemon, and prepping the pomegranate seeds if using. Assemble the dish by transferring the warm cauliflower to a serving platter, drizzling with tahini-honey sauce, and adding the nuts, raisins or dates, chopped herbs, and any optional toppings.
How to Serve Moroccan Cauliflower with Tahini-Honey
Serve the Moroccan Cauliflower warm or at room temperature. This dish works wonderfully as a side to grilled meats or as a vegetarian main when paired with fluffy couscous or quinoa. For a more casual meal, include it as part of a mezze-style spread with pita bread and other dips.
How to Store Moroccan Cauliflower with Tahini-Honey
Store any leftover Moroccan Cauliflower in an airtight container in the refrigerator for up to 3 days. If the tahini-honey sauce thickens in the fridge, simply whisk in a bit of warm water before serving again. For best flavor, consume within a couple of days.
Expert Tips for Perfect Moroccan Cauliflower with Tahini-Honey
- Ensure even cutting of cauliflower florets for uniform cooking.
- Let the tahini-honey sauce rest for a few minutes after mixing; this enhances the flavor.
- Experiment with different nuts or dried fruits based on availability and taste preferences.
- If you wish to increase the heat, add more cayenne or serve with a spicy sauce on the side.
Delicious Variations
- Switch out tahini for almond butter for a different nutty flavor.
- For added sweetness, incorporate chopped dried figs or apricots in the garnish.
- Add a sprinkle of feta cheese or goat cheese for a creamy, tangy complement.
- Use seasonal vegetables alongside cauliflower to mix things up.
Frequently Asked Questions
1. Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower florets can work in this recipe. Just make sure to thaw and dry them well before seasoning and roasting.
2. What can I substitute for tahini if I don’t have any?
Almond butter or sunflower seed butter can be good substitutes for tahini, although the flavor will differ slightly.
3. How do I make this dish spicier?
You can increase the amount of cayenne pepper or add a splash of hot sauce to the tahini-honey sauce for extra heat.
4. Can I roast the cauliflower ahead of time?
Yes, you can roast the cauliflower ahead of time and reheat it at a low temperature before serving. Just be cautious not to overcook it again.
5. Is this dish suitable for meal prep?
Absolutely! Moroccan Cauliflower with Tahini-Honey is excellent for meal prep. Its flavors develop even more when it’s stored and reheated.
Conclusion
This Moroccan Cauliflower with Tahini-Honey is a luscious dish that’s simple to make yet incredibly satisfying. The vibrant spices, creamy sauce, and delightful toppings create a symphony of flavors that everyone will enjoy. Whether serving it as a main course or a side dish, it promises to delight your taste buds and add a little sunshine to your dinner table. So go ahead, gather your ingredients, and try this fantastic recipe – you won’t be disappointed!
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Moroccan Cauliflower with Tahini-Honey
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A vibrant dish that combines roasted cauliflower with a creamy tahini-honey sauce, perfect for impressing guests or enjoying a healthy meal.
Ingredients
- 1 head cauliflower, cut into medium florets
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 3 tablespoons tahini
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water, as needed
- Toasted nuts (almonds or pistachios) for garnish
- Fresh herbs (cilantro and parsley) for garnish
- Pomegranate seeds (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix olive oil, spices, salt, and pepper to create a spice oil. Toss cauliflower florets in the spice oil until well coated.
- Spread the seasoned cauliflower on the baking sheet in a single layer. Roast for 20-25 minutes, turning halfway, until caramelized and tender.
- In a small bowl, mix tahini, honey, lemon juice, garlic, and salt. Gradually add warm water until the sauce is smooth and pourable.
- Toast nuts in a skillet until fragrant. Prepare garnishes and assemble the dish with roasted cauliflower, tahini-honey sauce, nuts, and herbs.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
