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Finger Food with Jolanta – Roasted cauliflower with tahini sauce

Serves 15


1 head of cauliflower

2 tbsp olive oil

1/2 tsp ground cumin

salt and pepper

80 g tahini

100 ml water

1 lemon (juice)

1 garlic clove, minced

handful of fresh flat leaf parsley and/or coriander

1 tsp nigella seeds (or black sesame seeds)



  • Preheat the oven to 200°C.
  • Scatter cauliflower florets on a baking tray. Drizzle over olive oil and season with 1/2 tsp sea salt, 1/2 tsp cracked black pepper and ½ tsp ground cumin. Toss to coat the cauliflower then arrange in a single layer on the baking tray. If you need to use 2 baking trays to ensure they are in a single layer then do this

  • Bake cauliflower for 20-25 min or until it is tender and browning. Ensure that you toss the cauliflower and rotate it once during cooking.

  • While the cauliflower is cooking, make the tahini dressing. In a small bowl combine tahini, water, lemon juice and garlic. Season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper.

  • Remove cauliflower from the oven, drizzle or toss with dressing, scatter over parsley and/or coriander and nigella seeds and serve.



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