Moroccan Cauliflower With Tahini-honey

4 Tbsp. extra-virgin olive oil, divided

¾ 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

¼ tsp. freshly ground black pepper

Fresh chopped parsley for garnish (optional)

Preheat oven to 425°F.
In a large bowl, combine 2 Tbsp. of the oil, ½ 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 7 minutes, until caramelized and charred in some spots.
Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining ¼ tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
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

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇲🇦Moroccan

Occasions🏠Casual Gatherings📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m