Moroccan Cauliflower with Tahini-Honey

on

 


Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 4 Tbsp. mild harissa paste, divided
  • 1 head cauliflower, trimmed and sliced into florets
  • 2 Tbsp. tahini (such as Soom)
  • 1 Tbsp. honey
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. freshly ground black pepper
  • Fresh parsley for garnish, if desired

Instructions

  • Preheat oven to 425°F.
  • In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 10 minutes, until caramelized and charred in some spots.
  • Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. oil, 1/4 tsp. salt, tahini, honey, lemon juice, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
  • Transfer baked cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and garnish with fresh parsley, if desired

Comments

Post a Comment