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Moroccan Cauliflower with Tahini-Honey

Savor Moroccan Cauliflower with Tahini-Honey in 5 Ingredients

Experience the delightful blend of smoky, sweet, and nutty flavors with Moroccan Cauliflower with Tahini-Honey, a quick vegetarian dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 2 tablespoons extra-virgin olive oil Adds moisture and facilitates roasting; substitute with avocado oil for a different flavor.
  • 0.5 teaspoon kosher salt Enhances the natural flavors of the vegetables; adjust based on dietary needs.
  • 2 tablespoons mild harissa Provides spice and depth; use a spicier version or sriracha for more heat.
  • 1 head cauliflower Acts as the base of the dish; substitute with broccoli for a different texture.
For the Tahini-Honey Sauce
  • 2 tablespoons tahini Offers a creamy texture that balances the dish's sweetness; can be replaced with almond butter.
  • 1 tablespoon honey Adds sweetness to the tahini sauce; agave syrup can be used for a vegan option.
  • 1 tablespoon lemon juice Brightens the dish and adds acidity; lime juice is a suitable alternative.
  • to taste black pepper Adds flavor depth; freshly ground is preferred.
  • 1 tablespoon fresh parsley (optional) Provides color and freshness; can be omitted based on preference.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 2 tablespoons of harissa to create a paste.
  3. Chop the cauliflower into florets and toss in the harissa mixture until coated.
  4. Spread the cauliflower on a rimmed baking sheet and roast for 35 minutes, turning halfway.
  5. After 35 minutes, toss with remaining harissa and roast for an additional 5-7 minutes.
  6. In a small bowl, whisk together the tahini, honey, olive oil, lemon juice, and a pinch of salt and black pepper.
  7. Transfer the roasted cauliflower to a serving dish, drizzle with tahini-honey sauce, and garnish with lemon juice and parsley if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

For best results, store leftovers in an airtight container and consume within four days. Reheat in the oven for optimal texture.

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