4 tbsp extra-virgin olive oil, divided
3/4 tsp kosher salt, divided
4 tbsp mild harissa, divided
1 large head cauliflower, trimmed and sliced into florets (about 7–8 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)
Directions:
1. Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 2 tbsp harissa. Spread on a baking sheet and roast for 35 minutes, tossing halfway.
2. Toss roasted cauliflower with the remaining 2 tbsp harissa and bake for another 5-7 minutes.
3. In a bowl, whisk together the remaining olive oil, tahini, honey, lemon juice, salt, and pepper. Add water if needed to adjust consistency.
4. Drizzle tahini-honey sauce over the roasted cauliflower and garnish with parsley.
Prep Time: 50 minutes
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