Middle Eastern style roasted cauliflower

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Serves: 4

By TheRealFellatio

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  • 1 yellow pepper diced (optional)

  • 5 tbsp olive oil

  • 1/4 tsp turmeric

  • 1/2 red onion finely chopped (optional)

  • 1 red pepper diced (optional)

  • 1/4 tsp cumin

  • 1 cauliflower chopped into florets, or 1 bag of frozen florets.

  • 2-3 cloves garlic crushed

  • 4 tbsp tahini


  1. Put florets in a roasting tin with the garlic.
  2. Add the cumin and turmeric to the olive oil and drizzle over cauliflower.
  3. Season.
  4. (If using) sprinkle over the peppers and onion and drizzle with the tahini paste mixed with a little water and lemon juice.
  5. Roast at 160C/Gas Mark 3 for 50-60 minutes, turning once or twice until it's soft and golden If you have the oven too high the flowery bits will burn before the stalks are softened.

Handy Hint

It's a lovely salad to go with simple roast chicken or lamb chops, great for parties and barbecues.

Additional Information

  • pepper

  • cauliflower

  • Salad

  • Side

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

  • middle eastern

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Your comments

  • morfamawddach 27/06/13 06:25

    Really delicious and easy. Worth making a big batch as it can be served hot on the first day and as a cold salad accompaniment thereafter. Thanks Fellatio!