Harissa Roasted Cauliflower with Tahini-Honey Drizzle

Ingredients:

4 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
4 tablespoons mild harissa, divided
1 large head of cauliflower, trimmed and cut into florets (about 7-8 cups)
2 tablespoons tahini
1 tablespoon honey
2 tablespoons fresh lemon juice, divided
¼ teaspoon freshly ground black pepper
Fresh chopped parsley for garnish (optional)

Instructions:

Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare and Roast the Cauliflower
In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon salt, and 2 tablespoons of harissa. Add the cauliflower florets and toss to coat them evenly. Spread the cauliflower in a single layer on a rimmed baking sheet. Roast for 35 minutes, tossing halfway through, until the cauliflower is tender.
Caramelize the Cauliflower
Remove the cauliflower from the oven and toss with the remaining 2 tablespoons of harissa. Return to the oven and bake for another 5-7 minutes, or until the cauliflower is slightly charred and caramelized in spots.
Prepare the Tahini-Honey Drizzle
While the cauliflower is roasting, whisk together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon of lemon juice, the remaining ¼ teaspoon salt, and black pepper in a small bowl. Add 1 tablespoon of water to thin out the sauce to your desired consistency.
Assemble and Serve
Once the cauliflower is done, transfer it to a serving platter. Drizzle with the tahini-honey sauce and squeeze the remaining 1 tablespoon of lemon juice over the top. Garnish with chopped parsley if desired.
Enjoy this delicious and flavorful side dish, perfect for adding a spicy-sweet twist to your meal!