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A detailed shot of Moroccan Cauliflower florets piled in a bowl, highlighting the warm orange spice coating and deep char from roasting.

Moroccan Cauliflower: The Ultimate Roasted Vegetable Recipe

This Moroccan Cauliflower recipe features perfectly roasted, spice-coated florets with a creamy tahini-honey drizzle and fresh herbs. A stunningly simple, healthy, and flavorful side dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Moroccan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower (about 2 lbs / 900g), cut into florets
  • 2 tbsp olive oil (30ml)
  • 1 tsp smoked paprika (5g)
  • 1 tsp ground cumin (5g)
  • 1/2 tsp ground turmeric (2.5g)
  • 1/2 tsp ground coriander (2.5g)
  • 1/4 tsp cinnamon (1g)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1/4 cup tahini (60ml)
  • 2 tbsp honey (30ml) Use maple syrup for a vegan option.
  • 1 tbsp lemon juice (15ml) Freshly squeezed.
  • 2-3 tbsp warm water (30-45ml) To thin the sauce.
  • 1 tbsp toasted white sesame seeds (15g) For garnish.
  • 2 tbsp fresh parsley (30g), finely chopped For garnish.

Equipment

  • 1 Large Baking Sheet
  • 1 Large Mixing Bowl

Method
 

Prepare and Roast the Cauliflower
  1. Preheat your oven to 425°F (220°C). In a small bowl, mix together the smoked paprika, cumin, turmeric, coriander, cinnamon, salt, and pepper.
  2. In a large bowl, toss the dry cauliflower florets with olive oil until coated. Sprinkle the spice mixture over the top and toss again until every floret is evenly seasoned.
  3. Spread the cauliflower in a single layer on a large baking sheet, ensuring not to overcrowd it. Roast for 20-25 minutes, flipping halfway, until tender with a deep golden-brown char on the edges.
Create the Drizzle and Serve
  1. While the cauliflower roasts, whisk together the tahini, honey, and lemon juice in a bowl. Slowly add warm water, one tablespoon at a time, whisking until a thick but pourable sauce forms.
  2. Transfer the hot, roasted cauliflower to a serving bowl. Generously drizzle with the tahini-honey sauce. Garnish with toasted sesame seeds and finely chopped fresh parsley. Serve immediately.

Notes

Dry Cauliflower is Key: Make sure your florets are completely dry before tossing with oil for the best char.
Don't Crowd the Pan: Use two pans if necessary to ensure the cauliflower roasts, not steams.
High Heat is Your Friend: Roasting at 425°F (220°C) is essential for getting those crispy edges.
Toast Your Seeds: Don't skip toasting the sesame seeds; it dramatically enhances their flavor.