Moroccan Roasted Cauliflower with Tahini-Honey Sauce

Ingredients

For the Roasted Cauliflower:

1 large cauliflower head, cut into florets

2–3 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika (smoked or sweet)

½ tsp turmeric

½ tsp cinnamon

Salt and pepper to taste

Optional add-ins (for garnish):

Toasted almonds or pine nuts

Chopped fresh parsley or cilantro

Pomegranate seeds

For the Tahini-Honey Sauce:

⅓ cup tahini

2 tbsp lemon juice

1–2 tbsp honey (adjust to taste)

1 garlic clove, finely grated or minced

2–4 tbsp cold water (to thin out sauce)

Salt to taste

Instructions

1. Roast the Cauliflower:

Preheat oven to 425°F (220°C).

Toss cauliflower florets with olive oil and all spices in a large bowl until evenly coated.

pread on a baking sheet in a single layer.

Roast for 25–30 minutes, flipping halfway, until golden and slightly crispy on the edges.

2. Make the Tahini-Honey Sauce:

In a bowl, whisk together tahini, lemon juice, honey, garlic, and salt.

Slowly whisk in cold water until the sauce becomes creamy and pourable.

3. Assemble:

Transfer the roasted cauliflower to a serving plate.

Drizzle generously with the tahini-honey sauce.

Garnish with herbs, nuts, and/or pomegranate seeds if desired.

Serving Tips:

Serve warm or at room temp.

Great as a side dish, or over couscous, rice, or a salad.

Add chickpeas for extra prote