Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons tahini
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together tahini, honey, olive oil, and cumin to create the glaze.
- Toss the cauliflower florets with the glaze until evenly coated.
- Spread the cauliflower on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, turning halfway, until golden and tender.
- Garnish with fresh herbs before serving.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Serve as a main dish or side with couscous or flatbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg