Moroccan Roasted Cauliflower with Sesame

Moroccan Roasted Cauliflower with Sesame is inspired by Bourdain and rocks it with harissa and a spiced tahini drizzle.
Moroccan Roasted Cauliflower with Sesame

Moroccan Roasted Cauliflower with Sesame

By Sue Lau | Palatable Pastime

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Moroccan Roasted Cauliflower with Sesame is a recipe that is inspired by Anthony Bourdain and is part of Eat the World recipe group’s monthly posting. We are sharing Moroccan recipes for October.

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Moroccan Roasted Cauliflower with Sesame

Bourdain’s recipe uses some miso and also oregano.  I took it in a different direction with the harissa and cumin.

I still have yet to find the time to try his- I riffed on this recipe because I’d seen someone blog his and I liked the look of the cauli in the photo. But I am always fond of the look of roasted veggies, aren’t you?

Anyway, I liked this so much that I went ahead and took a peek at his book and then bought it. It’s a little different from his book Les Halles.  I have that one too.

More than being references  I follow,  most cookbooks I get I read when I am tired and just want to browse #foodtalk, seeing what people are cooking, seeing if it inspires me to grab  something at the market. I rarely follow any recipe from a book or even another blog.

To me it’s like trying to cook with hands tied around your back. I used to cook some recipes  from friends at online sites. It’s hard  to make needed turns in a recipe and still  review it honestly. And sticking to the form usually left me thinking “You know, I wish I had done this to it  while I was cooking, but—” Not that the recipes were bad (well, to be honest, some were) but I just am headstrong about my own cooking ideas. And maybe you guys like it, maybe you have your own ideas.

But in my mind, watching others cook  is more inspiring than having them tell you how to cook. Whether they are chefs and cookbook authors, bloggers, or just that nice lady down the street- it’s best to do your own thing.

As Jacques Pepin put it, so many things happen to change the recipe anyway. Food quality and freshness, humidity, cooking temperatures, cookware, you name it. When  you learn to judge what to do as you go along (Keep a cup of spoons nearby to taste…taste…taste!) you and your family will be happier for it.

Eat the World

Moroccan Recipes

Eat the World logo
Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce
Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites
Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken
Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas
Palatable Pastime: Moroccan Roasted Cauliflower with Sesame
Kitchen Frau: Grated Carrot Salad with Oranges
Pandemonium Noshery: Bissara – Moroccan Legume Soup
A Day in the Life on the Farm: Harira

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Moroccan Roasted Cauliflower with Sesame
Moroccan Roasted Cauliflower with Sesame

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Moroccan Roasted Cauliflower with Sesame

Moroccan Roasted Cauliflower with Sesame

Sue Lau
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine African, Moroccan
Servings 4
Calories 185 kcal


  • 2 pounds fresh cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons harissa paste
  • 2 tablespoons tahini
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon thinned harissa paste or sriracha sauce
  • 2 teaspoons toasted sesame seeds


  • Heat oven to 450°F.
  • Line baking sheet with nonstick foil
  • Break up any larger florets, and place all on the baking sheet.
  • Drizzle the florets with oil, then season with salt and  pepper.
  • Toss the florets to coat, then spread in a single layer, and roast in the hot oven for 15  minutes, then stirring and  baking 10 minutes more or until florets are as cooked as you like (some like it more, some like it less so fork test early!)
  • While cauliflower is roasting, whisk together the harissa, tahini, vinegar, garlic,  coriander and  cumin.
  • When the cauliflower is cooked, place it in a mixing bowl with the  sauce and toss to coat.
  • Serve hot sprinkled with sesame seeds (and the extra thinned harissa or sriracha if somebody likes it spicier).


From the kitchen of


Calories: 185kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 514mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 86IUVitamin C: 112mgCalcium: 82mgIron: 2mg
Keyword Bourdain
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Moroccan Roasted Cauliflower with Sesame

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This recipe has been updated from 2.3.17 to reflect a new recipe card.

5 responses

  1. I love roasted vegetables, too, especially this time of year. Maybe it’s too early in the morning and my reading comprehension still hasn’t been jolted by coffee. But what is the Bourdain book you just bought? Thanks in advance.

  2. I love how this recipe combines harissa paste and tahini – creamy and spicy! (And you are spot on with how I cook, too – it’s so hard to stick to a recipe and not add my own touches and flavouring!)

  3. Oh YUMMY! I love the flavors in this cauliflower. I would have the entire bowl right away. I am too like you, resonating your thoughts about following the recipe from some show or link. I kinda make it my own so I am satisfied and am glad you did too.

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