Description
A delightful dish that combines tender roasted cauliflower with a rich tahini-honey sauce for a flavorful vegetarian meal.
Ingredients
Scale
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided
- 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)
Instructions
- Preheat the oven to 425°F.
- Combine 2 Tbsp. of the olive oil, 1/2 tsp. salt, and 2 Tbsp. harissa in a large bowl; 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.
- Prepare the Tahini-Honey sauce by combining the 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 your desired consistency.
- Transfer the roasted cauliflower to a bowl or serving platter.
- Drizzle with the tahini-honey sauce and squeeze the remaining 1 Tbsp. lemon juice over the top.
- Garnish with fresh parsley if desired.
Notes
For an extra crunch, consider adding toasted nuts or seeds as a topping. Adjust the harissa to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg