This Moroccan cauliflower with tahini and honey is one of those dishes that arrives at the table smelling of warm spices and immediately makes everyone pause. I first put this combination together on a weeknight when I wanted something bright and textured that would please both people who prefer vegetables and those who expect heartier plates. Roasting the cauliflower concentrates its natural sweetness and creates crisp, nutty edges; the spice blend—cumin, coriander and smoked paprika—adds warmth and a subtle smokiness that feels comforting and exotic all at once. The tahini-honey finish ties everything together with creaminess and a touch of sweetness, while bright lemon juice and fresh parsley lift the flavors so the dish never feels heavy.

I discovered this riff after tasting similar flavors at a local Moroccan-inspired pop-up and then experimenting in my own kitchen to simplify the technique so it fits weeknight life. It became an instant favorite for hosting because it travels well, pairs with grilled meats or grain bowls, and satisfies guests who might otherwise skip vegetables. The textures—from crisp edges to tender florets—create a pleasing contrast, and the tahini drizzle turns ordinary cauliflower into something you’ll want to serve again and again.

Ingredients

• Cauliflower: 1 large head (about 2 to 2.5 pounds). Choose a firm, heavy head with tightly packed florets and no brown spots for even roasting and the best texture.
• Olive oil: 2 tablespoons. Use a good extra-virgin olive oil for flavor; it helps the spices cling and promotes browning.
• Ground cumin: 1 teaspoon. Adds earthy warmth; fresh ground cumin is more aromatic and preferred when available.
• Ground coriander: 1 teaspoon. Lends lemony, floral notes that balance the cumin.
• Smoked paprika: 1 teaspoon. Use Spanish smoked paprika (pimentón) if you have it for authentic smoky depth; sweet paprika will also work.
• Salt and black pepper: To taste. I usually use 3/4 to 1 teaspoon kosher salt and 1/4 teaspoon black pepper for the whole head; adjust to preference.
• Tahini: 3 tablespoons. Choose a smooth, well-stirred tahini like Soom or Baron's for a creamy finish.
• Honey: 2 tablespoons (or 2 tablespoons maple syrup to make it vegan). Honey adds a mellow counterpoint to the spices.
• Lemon juice: Juice of 1 lemon (about 1 to 1.5 tablespoons). Fresh lemon brightens the sauce and balances the tahini.
• Fresh parsley: 2 tablespoons chopped, for garnish and freshness.
• Sesame seeds: 1 tablespoon toasted, for garnish and crunch.

Instructions

Prepare the cauliflower and oven: Preheat the oven to 425°F. Trim the cauliflower and cut into medium florets, about 1 to 1½ inches. Pat dry so the oil and spices cling—moisture will steam the florets instead of letting them brown properly. Toss with oil and spices: In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and salt and pepper. Add the florets and toss until evenly coated; an even coat ensures uniform browning and flavor distribution. Roast to caramelized perfection: Spread the florets on a rimmed baking sheet in a single layer with space between pieces. Roast 25 to 30 minutes until deep golden and tender, flipping once halfway through for even caramelization. Look for rich color on edges and a fork-tender center. Make the tahini-honey dressing: Whisk together 3 tablespoons tahini, 2 tablespoons honey (or maple syrup), and juice of 1 lemon. If it’s too thick, thin with 1 to 2 tablespoons warm water until pourable but still creamy. Taste and adjust acidity or sweetness to balance the roasted flavors. Assemble and garnish: Transfer roasted cauliflower to a serving dish, drizzle with the tahini-honey dressing, sprinkle 2 tablespoons chopped parsley and 1 tablespoon toasted sesame seeds. Serve warm or at room temperature—both are excellent.

Storage Tips

Store roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Keep the tahini-honey dressing separate if possible; it will keep in a jar for up to one week and may thicken in the fridge—simply whisk in a teaspoon or two of warm water to loosen before using. For freezing, flash-freeze florets on a sheet tray, then transfer to a freezer bag for up to 3 months; thaw completely and re-roast at 400°F for 8 to 10 minutes to refresh the crust and crisp the edges. Use glass or BPA-free plastic containers for best flavor preservation and to minimize condensation.

Ingredient Substitutions

If tahini isn’t on hand, try 3 tablespoons of almond or cashew butter thinned with a tablespoon of water and a pinch of salt for a different but still creamy finish—note the flavor will be nuttier and slightly sweeter. Replace smoked paprika with a pinch of chipotle powder for heat and smoke. For a vegan swap, use 2 tablespoons maple syrup instead of honey and ensure the tahini brand doesn’t contain added dairy. Use za’atar or ras el hanout in place of the spice trio for a different Moroccan-inspired profile; reduce the amount to 1½ teaspoons total to keep balance.

Serving Suggestions

Serve this as a centerpiece for a plant-forward meal with warm couscous or herbed rice, grilled halloumi (or tofu for vegan), and a crisp cucumber-tomato salad. For parties, arrange on a large platter with lemon wedges, extra tahini sauce on the side, and a scattering of toasted pine nuts or pomegranate seeds for color and texture. It also pairs beautifully with roasted chicken or lamb and a simple yogurt sauce if you’re not keeping it dairy-free.

Cultural Background

While not a strict traditional Moroccan dish, the combination of warm spices, tahini and citrus echoes North African flavor principles—earthy spices, nutty pastes and bright citrus are central to the region’s cooking. Smoked paprika is more Spanish but blends seamlessly into Moroccan-style spice mixes; you’ll also find similar profiles in Algerian and Tunisian dishes where roasted vegetables and tahini are used to balance stronger proteins and robust grains.

Seasonal Adaptations

In winter, add roasted carrots and parsnips alongside the cauliflower and finish with a sprinkle of dukkah for extra crunch. In summer, serve the roasted florets chilled over a tomato and cucumber salad for a refreshing mezze plate. During citrus season, swap lemon for orange juice and add a teaspoon of orange zest to the dressing for a brighter, fruitier finish that pairs well with grilled seafood.

Meal Prep Tips

For make-ahead meals, roast two heads of cauliflower and store one in the fridge for lunches; warm briefly in a skillet before dressing to revive crispness. Portion into meal prep containers with a scoop of cooked quinoa and a lemon wedge; store dressing separately in small containers to drizzle before eating. This approach keeps textures and flavors fresh and makes weeknight dinners effortless.

Finish by scattering a little extra parsley and sesame seeds just before serving—those final touches make the dish feel deliberate and festive. Whether you’re feeding a crowd or simply want a flavor-packed vegetable side, this Moroccan cauliflower with tahini and honey is an easy, memorable addition to your rotation.