Roast Cauliflower with Tahini Sauce, Pomegranate and Parsley
Deeply golden spiced cauliflower under a ribbon of lemony tahini, with jewel-bright pomegranate and crunchy seeds.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £0.97 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). Put a large baking tray in to heat up.
- 2
Toss the cauliflower florets with the olive oil, cumin, paprika, coriander and salt until evenly coated.
- 3
Carefully tip onto the hot tray in a single layer. Roast for 30 to 35 minutes, turning once, until the edges are deep golden and the stalks are tender when pierced with a knife.
34 min - 4
Scatter the pumpkin seeds over the tray for the last 3 minutes to toast them lightly.
3 min - 5
Meanwhile, loosen your ready made tahini sauce (see the base recipe) with a little cold water until it is pourable.
- 6
Spread half the tahini sauce over a serving platter. Pile the hot cauliflower on top, drizzle with the rest of the sauce, then scatter over the pomegranate seeds, parsley and toasted seeds. Serve with lemon wedges.
Tips
- Preheating the tray gives the cauliflower a head start and better browning on the underside.
- Cut florets about the size of a small fist so they char at the edges before the middle turns mushy.
- No pomegranate? Use chopped tomato or a spoonful of pomegranate molasses for the sweet and sour note.
Storing and freezing
Keep leftover cauliflower and sauce separately in the fridge for up to 3 days. Reheat the cauliflower at 200 C for 10 minutes until hot all the way through, then add the sauce cold.
Questions
Can I serve this as a main course?
Yes. Serve it with rice, bulgur or flatbread and a green salad for a main meal, or alongside grilled meat as a side dish for four.
Can I roast the cauliflower whole?
Yes. Roast a whole head rubbed with the spiced oil at 200 C for about 1 hour 10 minutes until a knife slides into the core. Cover with foil if it browns too fast.
More made with tahini sauce
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.