Moroccan Cauliflower with Tahini-Honey: Your New Favorite Dish

Moroccan Cauliflower with Tahini-Honey: An Incredible Ultimate Recipe bursting with rich spices and sweet flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Appetizer

Cuisine: Moroccan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 medium head of cauliflower can be swapped with broccoli
2 tablespoons olive oil avocado oil can be substituted
1 teaspoon ground cumin
1 teaspoon ground coriander or add more cumin
1 teaspoon smoked paprika regular paprika is a substitute
to taste salt
to taste black pepper

For the Tahini-Honey Sauce

1/4 cup tahini sunflower seed butter is a nut-free alternative
2 tablespoons honey maple syrup for vegan option
1 tablespoon lemon juice lime juice can be used

For Garnishing

1/4 cup fresh parsley cilantro can be used as an alternative
2 tablespoons sesame seeds optional

Equipment

oven
Mixing Bowl
Whisk
Baking Sheet
Parchment paper
small bowl

Method

Preparation Steps

Preheat your oven to 425°F (220°C) for optimal roasting.
Chop cauliflower into bite-sized florets and place in a mixing bowl.
Mix olive oil, cumin, coriander, smoked paprika, salt, and pepper in a bowl and coat the cauliflower.
Spread on a parchment-lined baking sheet and roast for 20-25 minutes.
Combine tahini, honey, lemon juice, and a pinch of salt in a small bowl.
Pour the tahini-honey sauce over roasted cauliflower and sprinkle with parsley and sesame seeds.
Serve warm as a side dish or main course.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 85mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Tahini-honey sauce can be prepared in advance and refrigerated for up to a week.

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