Spiced Roast Cauliflower with Tahini Lemon Dressing
Charred, spiced cauliflower with a lemony tahini drizzle and pomegranate, filling enough for dinner.
- Time50 mins
- LevelEasy
- Costabout £1.26 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). Toss the cauliflower and chickpeas with the oil and spices on a large tray.
- 2
Roast for 35 minutes, turning once, until the edges are dark and crisp.
35 min - 3
Cook the bulgur in unsalted boiling water for 12 minutes, drain and fluff.
12 min - 4
Whisk the tahini, lemon juice, garlic and water to a pourable cream.
- 5
Pile the bulgur on a platter, top with the roasted cauliflower and chickpeas, drizzle over the dressing and scatter with parsley and pomegranate.
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.