About the Recipe
Moroccan Cauliflower with Tahini-Honey is a simple side dish with fiery flavor and a sweet sesame finish. Serve with your protein of choice for holiday entertaining or easy weeknight dinners.
Ingredients
4 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
4 Tbsp. mild harissa, divided (such as Mina brand)
1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
2 Tbsp. tahini
1 Tbsp. honey
2 Tbsp. fresh lemon juice, divided
1/4 tsp. freshly ground black pepper
Fresh chopped parsley for garnish (optional)
Preparation
Preheat oven to 425°F.
In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat.
Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.
Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes, until caramelized and charred in some spots.
Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
Transfer roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and squeeze remaining 1 Tbsp. lemon juice overtop. Garnish with fresh parsley, if desired