Whole Roasted Cauliflower with Lemon Tahini

Looking for a vegan menu option to WOW your guests? Try this yummy whole roasted cauliflower with lemon tahini!



Serves 4

  • 1 whole cauliflower

  • 3 tbsp olive oil

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp pink salt

  • 1 tsp smoked paprika

  • 1⁄2 cup tahini

  • 1⁄3 cup water

  • 1⁄4 cup lemon juice

  • 3 cloves of garlic, roasted and peeled

  • Freshly ground black pepper to taste

  • 3 tbsp pomegranate seeds

  • 2 tbsp nigella seeds

  • Chopped parsley to decorate



  1. Preheat the oven to 180c and line a baking tray with baking paper.

  2. Place the cauliflower onto the baking tray then mix the olive oil, turmeric, cumin, salt and smoked paprika together in a small bowl before rubbing into cauliflower.

  3. Roast cauliflower in oven for around 1 hour until tender.

  4. Meanwhile make the tahini sauce by blending the tahini, lemon juice, roasted garlic and freshly ground black pepper together in a food processor until smooth.

  5. Drizzle tahini sauce over roasted cauliflower and sprinkle with pomegranate seeds, nigella seeds and chopped parsley before serving.


For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.