Roasted Cauliflower with Tahini and Dukkah

  • Vegan

  • Vegetarian

  • Mains


  • 1 whole cauliflower
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 2 tbsp olive oil
  • 1/4 cup good quality store-bought dukkah
  • handful coriander leaves ( I like to leave them whole)
  • handful flat leaf parsley ( I like to finely chop them)
  • 1/2 cup pomegranate seeds (when in season)

Tahini dressing

  • 1 cup hulled tahini
  • 1 glove of garlic, finely grated
  • juice of 1 lemon
  • 1/2 cup water
  • salt and pepper to taste


Heat oven to 180°C.

Rub the whole cauliflower with the olive oil, turmeric, cumin, salt and pepper. (I like to use gloves as the turmeric will stain your fingers.)

Place on a baking tray and cook for 30 minutes or until you can easily put a knife through the core or stem of the cauliflower.

In a bowl, whisk tahini, garlic, lemon, olive oil and salt and pepper. It will be thick but then add as much water as you need to loosen it up - approx. 1/2 cup.

Pour over the roasted cauliflower and top with dukkah, pomegranate seeds, parsley and coriander leaves.

You can eat this cold or warm as a meal, or, as I like it, as a side dish.

Brought to you by
Bradley Johnston, owner of Canteen

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