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Roasted Cauliflower
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4.76 from 25 votes

Roasted Cauliflower

This Roasted Cauliflower is a good accompaniment for grilled chicken, lamb roast or fish. It is a vegan recipe flavoured with tahini.
Prep Time15 mins
Cook Time30 mins
Marination time15 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, British, Mediterranean
Keyword: Roasted Cauliflower
Servings: 4
Author: Gayatri Singh


  • Oven


  • 450 g cauliflower cut in florets
  • 5 cloves garlic
  • 1 tbsp coriander seeds
  • 1 tsp nigella seeds
  • 3 pods cardamom
  • 1 tsp green peppercorn dried, used 1/2 tsp red if you can't find green.
  • 1/2 tsp black peppercorn
  • 1/2 tsp turmeric powder
  • 1 tsp or to taste red chilli flakes
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • salt to taste
  • a garnish of your choice


  • Dry roast all the spices until they release the aroma.
  • Using pestle mortar crush all the spices coarsely, add in the garlic and crush it further until it is all incorporated.
  • In mixing bowl, add in the spice-garlic mix, followed by turmeric, red chilli flakes and salt.
  • Whisk the tahini and olive oil in. Make a smooth mixture.
  • Tip the cauliflower florets in the bowl. Toss it well so the cauliflower is nicely coated with the tahini mixture.
  • Marinate it for 15 minutes.
  • Preheat the oven on 220C/ 425F. Tip the marinated cauliflower in a roasting tray.
  • Roast it for 25-30 minutes or until the cauliflower is tender.
  • In the last 5 minute turn the oven setting to grill or broil setting to get some colour on them, (optional).
  • Garnish with sunflowers seeds, fresh coriander and pomegranate seeds if you wish. Serve hot.