Whole Roasted Cauliflower with Turmeric Tahini Sauce

Cauliflowers are back in foodie season and we couldn't be more pleased. Roasting is our method of choice as it creates a deliciously nutty flavour that beats old-fashioned steaming any day
Whole Roasted Cauliflower with Turmeric Tahini Sauce
ITP Images
Whole Roasted Cauliflower with Turmeric Tahini Sauce
May 16, 2019
Preparation Time 15 minutes
Cooking Time 90 minutes
Serves 2-4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar


1 (500g) whole cauliflower
2 tsp spinneysFOOD Sea Salt
4 tbsp ghee, melted
4 tbsp olive oil
1 clove garlic, finely grated
10g spinneysFOOD Fresh Parsley, chopped

For the tahini sauce

4 tbsp tahini
3 tbsp warm water
1 lemon, juiced
1 tbsp spinneysFOOD Fine Turmeric
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, to taste


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Place the cauliflower in a large pot and fill it with enough water to cover. Add a generous tbsp of salt to the water and cover the pot with a lid. Bring to a boil then lower the heat and leave for 10 minutes. Take the cauliflower out of the pot and dab with a paper towel to dry off slightly

  • 3

    In a small bowl, combine the ghee, olive oil, garlic, chopped parsley and salt. Mix to combine

  • 4

    Place the cauliflower in a medium-sized roasting dish and pour the oil mixture over it. Cover with foil.

  • 5

    Place in the oven for 35-40 minutes

  • 6

    Take the foil off and bake for a further 55-60 minutes or until the florets are golden

  • 7

    Remove from the oven and allow to rest for 10 minutes

  • 8

    To make the turmeric tahini, combine all the ingredients in a food processor and blend until smooth and creamy. Check for seasoning

  • 9

    Serve the roasted cauliflower with the turmeric tahini sauce


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