“Moroccan Cauliflower with Tahini-Honey – A Flavorful, Nutty Vegetarian Delight!”

Preheat the Oven and Prepare the Cauliflower:

Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, cumin, turmeric, cinnamon, paprika, salt, and pepper. Ensure the florets are well-coated with the spices.
Roast the Cauliflower:

Spread the seasoned cauliflower in a single layer on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized.
Make the Tahini-Honey Sauce:

While the cauliflower is roasting, whisk together the tahini, honey, lemon juice, and a pinch of salt in a small bowl.
Add warm water a tablespoon at a time to thin the sauce to your desired consistency.
Assemble the Dish:

Once the cauliflower is roasted, transfer it to a serving dish.
Drizzle the tahini-honey sauce over the cauliflower.
Garnish with fresh cilantro or parsley and a sprinkle of toasted sesame seeds for added texture and flavor.
Serve and Enjoy:

Serve the Moroccan cauliflower warm as a side dish or a light main. It pairs wonderfully with couscous, quinoa, or a simple green salad.
Serving and Storage Tips: