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Moroccan Cauliflower With Tahini-Honey

Courtesy of The Remedy Kitchen

Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 4 Tbsp. mild harissa, divided (such as Mina brand)
  • 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
  • 2 Tbsp. tahini
  • 1 Tbsp. honey
  • 2 Tbsp. fresh lemon juice, divided
  • 1/4 tsp. freshly ground black pepper
  • Fresh chopped parsley for garnish (optional)
Bananas Foster

Directions

  1. 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.
  2. Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes until caramelized and charred in some spots.
  3. Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
  4. Transfer roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and squeeze remaining 1 Tbsp. lemon juice overtop. Garnish with fresh parsley, if desired. Enjoy!