Roasted Cauliflower with Tahini

Roasted cauliflower with tahini is the vegetable dish that made the carnivores at my table look twice. There is something about a whole roasted head of cauliflower — deeply golden and caramelised on the outside, tender within — with a nutty, tangy tahini sauce poured over it that feels genuinely impressive for what is, at its core, a very simple thing.

The spice rub is where the Middle Eastern flavour profile comes from: cumin, coriander, turmeric and a little chilli. Mix it with olive oil and use your hands to coat every floret. If you have time to marinate it, the flavour goes deeper — but even straight into the oven works beautifully.

The tahini sauce is worth making from scratch: tahini, lemon, garlic, water, whisked until smooth and pourable. It's better than any shop-bought tahini dressing I've found, and it takes two minutes. Serve with flatbread, fresh herbs and pomegranate seeds if you want to make it look spectacular.

Ingredients

• 1 large cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli flakes
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 small clove garlic, grated
• 3–4 tbsp cold water
• Fresh parsley, pomegranate seeds and flatbread to serve
• Salt and pepper

Method

Step 1

Preheat oven to 210°C. Toss the cauliflower florets with olive oil, cumin, coriander, turmeric, chilli, salt and pepper until well coated. Spread on a large baking tray in a single layer.

Step 2

Roast for 35–40 minutes, turning once halfway, until the cauliflower is deeply golden and caramelised at the edges. Don't crowd the tray — use two trays if needed.

Step 3

While the cauliflower roasts, whisk together the tahini, lemon juice, grated garlic and enough cold water to make a smooth, pourable sauce. Season with salt.

Step 4

Arrange the roasted cauliflower on a serving plate. Drizzle generously with tahini sauce. Scatter with fresh parsley and pomegranate seeds. Serve with flatbread.