Moroccan Cauliflower with Tahini-Honey: A Flavorful Vegan Treat

This Moroccan Cauliflower with Tahini-Honey is a vibrant dish that balances savory and sweet flavors, perfect for any meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Moroccan

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 head Cauliflower Cut into bite-sized florets
3 tablespoons Olive Oil Can substitute with avocado oil
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Smoked Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper

For the Tahini-Honey Sauce

1/2 cup Tahini
1/4 cup Honey Substitute with maple syrup for vegan option.
2 tablespoons Lemon Juice

For Garnish

2 tablespoons Fresh Parsley Chopped
1 tablespoon Sesame Seeds

Equipment

Oven
Baking Sheet
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and place in a large mixing bowl.
Drizzle the florets with olive oil and sprinkle with cumin, coriander, paprika, salt, and pepper. Toss to coat.
Spread the seasoned cauliflower on a parchment-lined baking sheet and roast for 20-25 minutes.
Whisk together tahini, honey, lemon juice, and a pinch of salt until smooth.
Transfer the roasted cauliflower to a serving bowl and drizzle with tahini-honey sauce.
Garnish with fresh parsley and sesame seeds before serving.
Serve warm as a side or light main course.

Nutrition

Serving: 1plateCalories: 220kcalCarbohydrates: 18gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 400mgPotassium: 650mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 70mgCalcium: 100mgIron: 2mg

Notes

Ensure each cauliflower floret is well-coated for maximum flavor. Keep the roasting time under watch to prevent overcooking.

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