Moroccan Roasted Cauliflower with Tahini-Honey Drizzle

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This Moroccan-inspired roasted cauliflower transforms an ordinary head of cauliflower into something truly special. With spicy harissa, sweet plump raisins, and a creamy tahini-honey drizzle, it’s a bold, flavorful dish that works beautifully as a standout side or a simple main.

Ingredients

  • Extra-virgin olive oil
  • 3/4 tsp. kosher salt
  • 4 Tbsp. harissa
  • 1 large head cauliflower, trimmed and cut into florets
  • 2 Tbsp. tahini
  • 1 Tbsp. honey
  • 1 lemon
  • 1/4 tsp. freshly ground black pepper

Instructions

Preheat your oven to 425°F.

Toss the cauliflower florets with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 25–35 minutes, flipping halfway, until tender and caramelized.

Meanwhile, soak the raisins in hot water until plump, then drain.

Combine olive oil, salt, harissa, and raisins in a large bowl. Add the roasted cauliflower and toss to coat.

Make the tahini-honey drizzle

  • 2 Tbsp. olive oil
  • Tahini
  • Honey
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • Black pepper to taste 

Bring it all together
Transfer the coated cauliflower to a serving platter. Drizzle generously with the tahini-honey sauce, then finish with a fresh squeeze of lemon juice.
Sprinkle with fresh parsley if you like and serve warm.

In a tall container or measuring cup (this helps prevent splattering), combine:

Insert your stick blender and blend until the mixture starts to come together. With the blender running, add about 1 Tbsp. water (or more as needed) to loosen the sauce. Blend until smooth, creamy, and pourable.

The texture should be silky and slightly thick, but easy to drizzle. If it feels too dense, just blend in a little more water, one teaspoon at a time.


Works really well with Jennifer Segal's Grilled Moroccan Chicken.