Page title and description

Cumin roasted cauliflower with tahini tarator dip
Vegetarian mains
Cumin roasted cauliflower with tahini tarator dip
Ingredients
- 1 cauliflower, cut into florets
- ½ tsp toasted cumin seeds, ground in a pestle and mortar with a good pinch of salt
- 2 tbsp rapeseed or olive oil
- 100g tahini paste
- juice of 1 lemon, more to taste
- 150ml milk or plain yogurt
- 2 tbsp grated carrot
- 1-2 garlic cloves, crushed
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- ¼ tsp cayenne pepper
- 2 tbsp fresh white breadcrumbs
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 180°C/Gas 4. Put the cauliflower in a baking dish. Toss with the cumin and oil. Bake for about 25-30 minutes, until just tender. -
Step 2
Keep an eye on them, cover with foil if necessary, toss them once or twice during cooking to stop them over-browning. -
Step 3
To make the dip, whisk the tahini and lemon juice in a bowl. Gradually stir in the milk or yoghurt. Stir in the rest of the ingredients. Season. Add more lemon juice to taste. Serve the cauliflower warm, with the dip.