This Moroccan cauliflower with tahini and honey arrived in my kitchen on a busy weeknight when I needed something that felt special but was impossibly simple. I discovered the combination while riffing on a marketplace shawarma vendor's roasted veg: the warm, smoky spices coaxed caramelized sweetness from the florets, and the tahini-honey drizzle brought everything into balance with creamy, nutty, and citrus notes. It quickly became a favorite for casual dinners and dinner parties alike because it looks impressive without requiring fuss. What I love most about this preparation is the contrast of textures and flavors. The cauliflower florets blister at high heat so each bite has a tender interior and slightly crisp, charred edges. The spice blend — cumin, coriander, and smoked paprika — layers earthiness and warmth, while the tahini combined with lemon and honey creates a glossy sauce that clings to the vegetables. I first made this the winter I wanted vegetable-forward dishes that still felt celebratory; it has since been requested for potlucks and weeknight meals, and even picky eaters often ask for seconds.

Ingredients

• Cauliflower: 1 large head, cut into florets (about 1.5 to 2 pounds). Choose a firm head with tightly packed curds — avoid any brown spots. The size of the florets matters here: aim for bite-sized pieces so they roast evenly.
• Olive oil: 2 tablespoons. Use extra-virgin for flavor if serving room-temperature, or a light olive oil if you want a higher smoke point during roasting.
• Ground cumin: 1 teaspoon. Toasted cumin adds warmth; if you can, use freshly ground seeds for the brightest aroma.
• Ground coriander: 1 teaspoon. Coriander gives a citrusy, floral lift that complements the lemon in the sauce.
• Smoked paprika: 1 teaspoon. This provides the smoky backbone; choose Spanish smoked paprika (pimentón) if you can find it for depth.
• Salt & black pepper: To taste — I use about 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper for a large head.
• Tahini: 3 tablespoons. Look for a smooth, runny tahini like Middle Eastern brands (e.g., Al Wadi, Soom) for the creamiest sauce.
• Honey or maple syrup: 2 tablespoons. Honey is classic; swap for pure maple syrup to make the dish vegan-friendly and slightly less floral.
• Lemon juice: Juice of 1 lemon (about 2 tablespoons). Fresh juice brightens the tahini and cuts the richness.
• Fresh parsley & sesame seeds: Chopped parsley for garnish and sesame seeds for a finishing crunch and visual contrast.

Instructions

Prepare the cauliflower: Preheat the oven to 425°F. Trim the head and cut into evenly sized florets so they roast uniformly. Pat the florets dry with a towel — moisture prevents good browning. Toss the florets in a large bowl with the olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper until evenly coated. Arrange and roast: Spread the seasoned florets in a single layer on a rimmed baking sheet — avoid crowding or they will steam instead of roast. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until the edges are golden brown and tender when pierced with a fork. Make the tahini-honey drizzle: While the cauliflower roasts, whisk together the tahini, honey (or maple syrup), and lemon juice in a small bowl. The mixture may be thick; add 1 to 2 teaspoons of warm water to loosen it until it is glossy and pourable. Taste and adjust with more lemon or salt as needed. Finish and garnish: Transfer the roasted florets to a serving platter and spoon the tahini-honey drizzle over the top. Scatter chopped parsley and toasted sesame seeds for brightness and crunch. Serve immediately as a side, or set out for guests to help themselves.

Storage Tips

To preserve texture and flavor, store the roasted cauliflower and the tahini-honey sauce separately. Place cauliflower in a shallow, airtight container lined with a paper towel to absorb excess moisture; it will keep in the refrigerator for up to 4 days. The tahini sauce thickens when chilled — transfer to a small jar and add a teaspoon of warm water before serving to loosen. For longer storage, freeze roasted florets spread on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; thaw overnight in the refrigerator and reheat on a sheet pan at 400°F to restore some crispness.

Ingredient Substitutions

If you don’t have tahini, substitute smooth sunflower seed butter thinned with lemon juice and a little water for a nut-free option. Swap smoked paprika for regular paprika plus a pinch of ground chipotle if you prefer a touch of heat. For a vegan version, replace honey with pure maple syrup and use high-quality tahini. If sesame is an issue, sprinkle with toasted pumpkin seeds instead of sesame seeds for crunch. Each substitution will shift flavor subtly: sunflower seed butter is earthier, while maple syrup lends a rounder sweetness compared to honey.

Serving Suggestions

Serve the cauliflower warm as a side alongside grilled meats, roasted fish, or a grain bowl. It also works beautifully on a mezze board paired with olives, flatbreads, and spiced chickpeas. For a light main, pile the cauliflower over cooked couscous or quinoa, drizzle extra sauce, and top with toasted almonds and preserved lemon slices. Garnish with extra parsley, a squeeze of lemon, and a scattering of toasted sesame seeds for a restaurant-ready presentation.

Cultural Background

The flavor profile here draws from North African and Middle Eastern traditions where warm spices, citrus, and sesame-based sauces are common. Cauliflower has long been used across the Mediterranean region, roasted or stewed with spices and aromatics. Tahini is a cornerstone in Levantine cuisine, and pairing it with lemon and sweetener is a classic balance of savory, sour, and sweet that appears in many traditional dressings and condiments.

Seasonal Adaptations

In spring and summer, serve the cauliflower at room temperature with fresh herbs like mint and dill and add a sprinkle of pomegranate seeds for brightness. In autumn and winter, roast alongside root vegetables such as carrots and parsnips and swap parsley for chopped cilantro or toasted walnuts for a heartier feel. For holiday meals, add a pinch of cinnamon and reserve some whole roasted garlic to blend into the tahini for a richer sauce.

Meal Prep Tips

Make a double batch of the tahini-honey sauce at the start of the week — it keeps up to a week in the refrigerator and is a fast way to dress roasted vegetables or salads. Roast a whole tray of cauliflower and portion it into 4 containers for lunches; warm briefly in a skillet to revive crispness. Store garnishes like chopped herbs and sesame seeds separately so they stay fresh and vibrant until serving.

This dish has become a reliable favorite in my repertoire: easy to scale, forgiving in technique, and consistently satisfying. Whether you’re feeding a crowd or making a solo weeknight dinner, the combination of roasted cauliflower and tahini-honey lemon drizzle is comforting, bright, and full of character — give it a try and make it your own.