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Roasted Cauliflower with Tahini and Dukkah

This recipe comes to us courtesy of Bradley Johnston, owner of Canteen. It’s a customer favourite and sells out fast, so if you can’t buy it in-store, have a go at making it instead.


  • 1 whole cauliflower
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 2 tbsp olive oil
  • 1/4 cup good quality store-bought dukkah
  • handful coriander leaves ( I like to leave them whole)
  • handful flat leaf parsley ( I like to finely chop them)
  • 1/2 cup pomegranate seeds (when in season)

Tahini dressing

  • 1 cup hulled tahini
  • 1 glove of garlic, finely grated
  • juice of 1 lemon
  • 1/2 cup water
  • salt and pepper to taste


Heat oven to 180°C .

Rub the whole cauliflower with the olive oil, turmeric, cumin, salt and pepper.
(I like to use gloves as the tumeric will stain your fingers.)

Place on baking tray and cook for 30 minutes or until you can easily put a knife through the core/stem of the cauliflower.

In a bowl, whisk tahini, garlic, lemon, olive oil and salt and pepper.
It will be thick but then add as much water as you need to loosen it up; approx 1/2 cup.

Pour over the roasted cauliflower and top with dukkah, pomegranate seeds, parsley and coriander leaves.

You can eat this cold or warm as a meal or as I like it as a side dish.


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