the best roast cauliflower

serves 2 as a side dish
preparation time
10 minutes
cooking time
40 - 45 minutes


  • 1/2 large cauliflower cut into bite sized florets
  • 2 medium carrots, cut into ribbons (use a peeler or mandolin)
  • 2 heaped teaspoons cumin powder
  • 3 tablespoons hulled tahini (or macadamia nut butter)
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup roughly chopped flat leaf parsley


Preheat your oven to 210c, fan forced.

Place the cauliflower florets and carrot ribbons on a large baking tray. Drizzle over the tahini then sprinkle over the cumin, salt and pepper. Add 2 tablespoons of the olive oil and then use your hands to mix well, coating the cauliflower and carrot ribbons well with the spiced tahini oil mixture.

Place in the oven to bake for 40 - 45 minutes, removing at the half way point to toss and to add another tablespoon of olive oil. Once the cauliflower is tender and browning and the carrot ribbons are toasted and crispy your vegetables are done.

Remove from the oven and top with parsley and a little more olive oil before serving.