Ingredients
For the Roasted Cauliflower:
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
For the Tahini-Honey Sauce:
- 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 oven to 425°F: Preheat the oven to 425°F.
- Prepare the Roasted Cauliflower: In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; 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.
- Finish the Roasted Cauliflower: Remove from the 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: Meanwhile, combine remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper in a bowl. Whisk in 1 Tbsp. water to thin out to desired consistency.
- Assemble and Serve: Transfer the roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, squeeze remaining 1 Tbsp. lemon juice over top, and garnish with fresh parsley if desired.
Notes
- This dish can be served as a side dish or a main course.
- Adjust the amount of harissa to suit your spice preference.
- Feel free to add other spices or herbs to customize the flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
