Description
A mouthwatering roasted side dish with rich Moroccan flavors and creamy tahini-honey drizzle.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 3 tbsp tahini
- 2 tbsp honey (or maple syrup for vegan)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Sesame seeds, for garnish
Instructions
- Start by preheating your oven to 425°F (220°C). While the oven is heating, rinse and chop your cauliflower into bite-sized florets.
- In a large mixing bowl, toss the cauliflower florets with olive oil, making sure every piece gets a generous coating. Season with ground cumin, coriander, smoked paprika, salt, and black pepper.
- Place the baking sheet in the preheated oven and roast the cauliflower for about 20 to 25 minutes. Stir the florets halfway through.
- While the cauliflower is roasting, prepare the creamy tahini-honey sauce by mixing tahini, honey, and the juice of one lemon in a separate bowl.
- Once the cauliflower is beautifully roasted, transfer it to a serving dish and drizzle the tahini-honey sauce over the hot cauliflower. Garnish with freshly chopped parsley and sesame seeds.
Notes
Ensure the cauliflower is cut evenly to promote uniform cooking. Leftover cauliflower can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: Varies depending on added salt
- Protein: 5 g