**How to Make Moroccan Cauliflower:**
Here are a few reasons I love making this roasted cauliflower recipe:
1. All you need is a couple of mixing bowls and a sheet pan for roasting.
2. It’s versatile enough to pair with any protein or entree.
3. It uses a few ingredients that deliver BIG on flavor.
**The Ingredients:**
– Cauliflower: You need one medium head, amounting to 7 or 8 cups of florets.
– Harissa: A North African spice paste with a smoky spiciness, great for big flavor.
– Tahini: A creamy seed butter adding nutty depth to recipes.
– Honey: Balances the bitterness of tahini; alternatively, use maple syrup or date syrup.
– Lemon: Adds brightness and acidity.
**Step-by-Step Instructions:**
**Step 1: Season and Roast Cauliflower**
– Preheat the oven to 425ºF.
– Toss cauliflower florets in olive oil, harissa, salt, and pepper. Spread on a baking sheet.
– Roast for 35 minutes, tossing halfway, until tender. Toss with additional harissa; bake for 5-10 more minutes.
**Step 2: Prepare Tahini Honey**
– Combine olive oil, tahini, honey, lemon juice, salt, and black pepper. Stir to a creamy consistency; add a little water if needed.
**Step 3: Drizzle Cauliflower with Tahini Honey**
– Transfer cauliflower to a bowl or serving platter.
– Drizzle with tahini honey, garnish with fresh parsley.
**How to Make Crispy Roasted Cauliflower:**
For buttery and tender cauliflower with crispy bits:
– Avoid overcrowding the pan to prevent steaming.
– Preheat the oven to 425°F for about 40 minutes, ensuring caramelization and nutty flavor.
**What to Serve with Moroccan Cauliflower:**
This dish can be an entree or side dish. For sides, consider pairings like white fish, roasted or seared chicken, crispy tofu or tempeh, or black lentils with hummus.
**Recipe Variations:**
– Make it Vegan: Swap honey for maple syrup or date syrup.
– Add Protein: Include chickpeas or sautéed tofu for a full meal.
– Use Frozen Cauliflower: Roast frozen cauliflower for a similar duration as fresh.
**How to Store and Reheat:**
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
– Reheat in an air-fryer or 350ºF oven until warm for a crispy texture. Alternatively, use the microwave.
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All you need is five ingredients to make this Moroccan roasted cauliflower with tahini honey it’s one of the most popular recipes in my blog because it’s impressive enough for entertaining yet easy enough for any week night dinner to pair with your favorite protein so you’re going to start with one large
Head of cauliflower and cut it into bite-sized fettes add those fettes to a large bowl and toss with a mix of Hera and olive oil spread them on a baking sheet and roast the cauliflower until it’s nice and caramelized make your tahini honey drizzle it over top and
Then finish with parsley and black pepper that’s it