Green Curry Roast Cauliflower with Tahini Sauce
Cauliflower florets roasted in a coconut green curry coating until charred and sticky, with a nutty tahini drizzle.
Made with Thai green curry paste and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £0.94 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.
- 2
Whisk your ready made Thai green curry paste (see the base recipe) with the coconut milk, oil and lime juice in a large bowl.
- 3
Add the cauliflower florets and toss until every piece is coated.
- 4
Spread on the tray in one layer and roast for 30 to 35 minutes, turning once, until deeply golden and the edges are charred.
35 min - 5
Spoon your ready made tahini sauce (see the base recipe) onto a platter and pile the cauliflower on top.
- 6
Scatter with coriander and sesame seeds and serve warm.
Tips
- Do not crowd the tray or the cauliflower steams instead of charring.
- Cut the florets to a similar size for even cooking.
- Great alongside rice and a fried egg for a full meal.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days and reheat until steaming hot all the way through.
Questions
Is this vegan?
Not with the base paste, which contains shrimp paste. Use a vegan green curry paste for a fully vegan dish.
Does tahini contain nuts?
Sesame is a seed, not a nut, but it is an allergen. Check labels if sesame is a concern.
Can I use broccoli?
Yes. Broccoli florets cook in 20 to 25 minutes.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.