Roasted Cauliflower With Herby Tahini Dressing


  • 1 medium head cauliflower
  • ¼ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil

For the dressing:

  • 1 peeled clove of garlic
  • 20g flat-leaf parsley leaves finely chopped
  • 30g chives finely chopped
  • 30g coriander leaves finely chopped
  • ¼ teaspoon fine sea salt
  • 1 lemon juiced
  • 4 tablespoons tahini
  • 2 tablespoons extra virgin olive oil

What to do:

Step 1: Place the cauliflower (either whole or cut into  chunky pieces) into a saucepan with cold water and add a generous pinch of salt. Bring to a boil and leave to cook for 5 minutes. Carefully remove the cauliflower onto a baking tray — it should be soft at the edges but still solid. Leave to steam dry for 10 minutes, then carefully pour away any excess water from the baking tray.

Step 2: Preheat the oven to 220°C / 200°C fan / 430°F. Place the turmeric, garlic powder, cumin, smoked paprika, black pepper, salt and olive oil into a small bowl and whisk until combined.

Step 3: Use a brush or clean hands to brush the spice mix all over the cauliflower. Then place the cauliflower into the preheated oven and bake for 20 minutes.

Step 4: While that's cooking make the herby tahini sauce. Place all of the chopped herbs into the bowl of a food processor, reserving a small amount of each for garnish. Add the salt and lemon juice and begin to process. Spoon in the tahini and stream in the olive oil. The mixture will seize slightly, but add spoonfuls of water until it turns runny and pourable again — about 4–5 tablespoons should do it. Adjust the seasoning to taste.

Step 5: Carve and serve the cauliflower drizzled with the tahini sauce and sprinkled with the reserved fresh herbs. 

Simple yet delicious!

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