Ingredients
Scale
- 1 head Cauliflower, cut into florets
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Turmeric
- Salt and pepper to taste
- 1/4 cup Tahini
- 2 tablespoons Honey (or maple syrup for vegan)
- 2 tablespoons Water (more if needed)
- Juice of 1 Lemon
- Chopped Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, cumin, paprika, turmeric, salt, and pepper until well coated, then spread the florets on a baking sheet in a single layer.
- Roast the cauliflower for about 25-30 minutes, stirring halfway through.
- Whisk tahini, honey, water, and lemon juice together in a small bowl until smooth, adding more water for desired consistency.
- Drizzle the tahini-honey sauce over the roasted cauliflower and gently toss to coat.
- Garnish with fresh chopped parsley and serve warm.
Notes
Be sure to toss the cauliflower halfway for even roasting. Substitute maple syrup for honey if vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg