Culpeper House

Here Lives A Man with a Pan

Vegetables

Moroccan Cauliflower with Tahini-Honey Sauce

Toby

Ingredients

For the Roasted Cauliflower

  • 1 large head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

For the Tahini-Honey Sauce

  • 1/4 cup Tahini
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 2 tbsp warm water (to thin the sauce)
  • 1 clove garlic, minced
  • A pinch of salt

Instructions

Roast the Cauliflower

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper until evenly coated.

3. Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and tender, flipping halfway through.

Make the Tahini-Honey Sauce
4. In a small bowl, whisk together tahini, honey, lemon juice, minced garlic, and salt. Add warm water a little at a time until the sauce reaches your desired consistency. It should be smooth and creamy.

Assemble the Dish
5. Once the cauliflower is roasted, drizzle the tahini-honey sauce generously over the top.
Garnish with fresh parsley or cilantro for a pop of color and extra flavor.