Cumin roasted cauliflower with tahini tarator dip

Show ingredients

Vegetarian mains

Cumin roasted cauliflower with tahini tarator dip

Side Serves 4 45 min
Tarator is Eastern European and Middle Eastern in origin. Recipes vary; in Turkey it's made from walnuts and garlic, this version using tahini is more Lebanese in style.

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
Cooking time: 30 min

  • 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.

You may also like…