Roasted Cauliflower with Spinach Tahini Sauce
Prep time
Cook time
Total time
Roasted Cauliflower in a special spice rub with a spinach, tahini sauce
Recipe type: Main & Sides
Cuisine: English, Lebanese
Serves: 3 pieces, ¾ cup of tahini sauce
For the Spice rub:
  • Cumin seeds-1 tsp
  • Fennel seeds-1 tsp
  • Red Chili Flakes- ½ tsp
  • Onion flakes-1 tsp
  • Garlic flakes-1 tsp
  • Pepper-1/2 tsp
  • Salt-1 tsp
  • Cornstarch-1 tsp
For roasting cauliflower:
  • Cauliflower sliced-3 pieces
  • Olive oil-1.5 tsp
For Spinach Tahini Sauce:
  • Spinach-loosely packed-1/2 cup
  • Tahini-1/4 cup
  • Garlic-1 very small clove-else it gets really garlick’y’
  • Lemon juice-1 Tbsp
  • Water-1/4 cup
  • Salt-to taste
  • Agave-1 tsp (optional)
  1. Preheat the oven to 170 celcius to 340 F.
For the Spice rub:
  1. Dry roast all the spices except cornstarch and pound in mortar and pestle
  2. Add cornstarch to the pounded spices, mix well.
For roasting cauliflower:
  1. Slice the cauliflower into thick slices.
  2. Rub the spices on the cauliflower slices evenly-on both sides
  3. Drizzle olive oil.
  4. Roast for 15 mins, flip once and roast for another 20 minutes.
  5. By this time, cauliflower will be very very tender. Flip the tray onto a plate to ensure cauliflower doesn’t fall apart
For Spinach Tahini Sauce:
  1. Blitz all the ingredients in a tiny-blender/food processor until smooth and creamy
  2. Drizzle over the roasted cauliflower and enjoy :)
Adding agave in spinach sauce for a sweet kick. I did not add any sweetener.
Be careful when you flip cauliflower and when you transfer to a plate. They tend break & fall apart.
Recipe by Yes, I am Vegan at