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Cumin roasted cauliflower with tahini tarator dip recipe image

Print Cumin roasted cauliflower with tahini tarator dip

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.


  • 1 cauliflower, cut into florets
  • ½ tsp toasted cumin seeds, ground in a pestle & 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 & pepper


  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.
  2. Keep an eye on them, cover with foil if necessary, toss them once or twice during cooking to stop them over-browning.
  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.
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