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Close-up of spice-coated Moroccan Cauliflower with visible charred edges and glossy honey drizzle. (Moroccan Cauliflower)

Moroccan Cauliflower with Honey-Tahini Drizzle and Toasted Sesame

This Moroccan Cauliflower features deeply roasted florets with charred edges, a reddish-orange spice coating, and a luxurious double drizzle of creamy tahini and glossy honey. A vibrant, flavorful, and visually stunning plant-based side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish, Vegetarian Main
Cuisine: Middle Eastern, Moroccan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower approx 1.5 lbs (680g) florets
  • 3 tbsp extra virgin olive oil 45ml
  • 2 tsp smoked paprika 4g
  • 1 tsp ground cumin 2g
  • 1/2 tsp turmeric 1g
  • 1/2 tsp garlic powder 1g
  • 1 tsp sea salt 6g
  • 1/4 cup tahini 60ml
  • 1 tbsp lemon juice 15ml
  • 2 tbsp honey 30ml, golden and glossy
  • 1 tbsp white sesame seeds 9g, toasted
  • 2 tbsp fresh parsley 8g, finely chopped

Equipment

  • 1 Large Rimmed Baking Sheet Darker pans brown better.
  • 1 Large Mixing Bowl
  • 1 Small wire whisk For the tahini sauce.

Instructions
 

Prep and Spice
  1. Preheat oven to 425°F (220°C). Break cauliflower into uniform florets and dry thoroughly.
  2. Whisk olive oil and all spices in a large bowl. Toss florets until they are evenly coated in a reddish-orange hue.
Roasting
  1. Spread on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until edges are deeply charred and crispy.
The Finish
  1. Whisk tahini, lemon juice, and water until thick and creamy.
  2. Pile hot cauliflower on a plate. Generously drizzle with tahini and honey. Sprinkle with sesame seeds and fresh parsley.

Notes

Ensure cauliflower is dry before roasting to get maximum char.
Whisk the tahini sauce vigorously; it will smooth out as you add water.
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