Moroccan Cauliflower with Tahini-Honey is one of those dishes I make when I want bold flavor without a ton of effort. The cauliflower roasts until golden and tender, picking up all the warm Moroccan spices, and then I drizzle it with a creamy, sweet-savory tahini-honey sauce that takes it completely over the top. It’s vibrant, earthy, and just a little sweet—a perfect side or even a light main dish.
Why You’ll Love This Recipe
I love how this recipe brings together smoky spices and a velvety sauce in such a balanced way. The cauliflower gets crispy edges and soaks in the bold flavors of cumin, paprika, and cinnamon. Then the tahini-honey drizzle adds this nutty sweetness that makes every bite feel rich and satisfying. It’s plant-based, gluten-free, and packed with flavor, but what really makes it special is how beautiful and easy it is to pull off.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted cauliflower:
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Cauliflower head (cut into florets)
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Olive oil
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Ground cumin
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Smoked paprika
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Ground coriander
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Ground cinnamon
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Garlic powder
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Salt and pepper
For the tahini-honey drizzle:
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Tahini
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Honey
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Lemon juice
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Warm water (to thin)
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Salt
Optional for garnish:
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Fresh parsley or cilantro
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Toasted sesame seeds
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Pomegranate seeds
Directions
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I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I toss the cauliflower florets in olive oil and all the spices—cumin, paprika, coriander, cinnamon, garlic powder, salt, and pepper—until everything is evenly coated.
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I spread the cauliflower out on the baking sheet and roast for 25–30 minutes, flipping halfway through, until it’s golden and slightly crisp on the edges.
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While the cauliflower roasts, I whisk together tahini, honey, lemon juice, warm water, and a pinch of salt until smooth. I add more water if needed to get a drizzle consistency.
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Once the cauliflower is done, I transfer it to a serving platter and drizzle the tahini-honey sauce generously over the top.
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I finish it off with fresh herbs, sesame seeds, or pomegranate seeds if I want an extra pop of color and flavor.
Servings and timing
This recipe serves 4 as a side or 2 as a main. Prep takes about 10 minutes, and roasting adds another 25 to 30 minutes. I usually have it on the table in just about 40 minutes, start to finish.
Variations
Sometimes I like to play around with this dish by:
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Adding chickpeas to the baking sheet for extra protein.
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Swapping honey for maple syrup for a vegan version.
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Serving it over couscous or quinoa to turn it into a full meal.
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Using harissa or chili flakes in the spice blend for more heat.
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Drizzling with yogurt in addition to or instead of tahini for extra creaminess.
storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet or in the oven at 375°F (190°C) for about 10 minutes to bring back that roasted texture. The tahini sauce can be stored separately and whisked again before serving—it may need a splash of water to loosen it up.
FAQs
Can I use frozen cauliflower?
I can, but I make sure to thaw and pat it dry thoroughly before roasting. Otherwise, it may steam instead of crisping up.
Is this dish spicy?
Not at all. The spices are warm and earthy, not hot. I can add heat if I like, but as-is, it’s mild and flavorful.
Can I make the tahini-honey sauce ahead of time?
Yes, I often make it a day or two ahead and keep it in the fridge. I just stir or shake it before using.
What’s the best way to cut the cauliflower?
I slice the cauliflower into medium-sized florets—too small and they burn, too large and they don’t get crispy. I aim for uniform size for even roasting.
Can I serve this cold?
It’s best warm, but I’ve served leftovers cold over a salad and it’s still really tasty. The flavors mellow a bit and the tahini sauce works beautifully chilled too.
Conclusion
Moroccan Cauliflower with Tahini-Honey is one of my favorite ways to enjoy veggies that don’t feel boring. It’s full of color, texture, and flavor, and the sweet-spicy balance makes it completely crave-worthy. Whether I’m serving it at a dinner party or just for myself, it always feels special—and it’s one of those dishes I come back to again and again.
