Roasted Cauliflower with Tahini Yoghurt Sauce
Recipe type: Sides and snacks
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 large head of cauliflower, washed and cut into medium-size florets
  • 1½ tbsp olive or coconut oil
  • 2 cloves of garlic, crushed
  • 2 tsp white or apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ cup non-dairy yoghurt
  • 1 tsp cumin powder
  • Sea salt and black pepper to taste
  • ¼ cup pomegranate tendrils (optional)
  • 2 tbsp sliced pistachios (optional)
  • 2 tbsp chopped parsley (optinal)
  1. Start by preheating your oven to 215°C/420°F.
  2. In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.
  3. Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.
  4. While the cauliflower is roasting, prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a medium mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired.
  5. Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.
  6. Garnish with pistachios, pomegranate and chopped parsley before serving.
Recipe by One Arab Vegan at