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  • Lila-Marie


Updated: Aug 11, 2022

Spiced Roast Cauliflower with Tahini Sauce receipt for World Vegan guides.

This tasty recipe was developed by Melissa Woodly and photographed and styled by myself.


  • 1/2 organic cauliflower

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tsp garlic powder

  • 1/2 tbsp salt, plus extra for sprinkling

  • 1 tbsp olive oil

  • 3/4 cup coconut yogurt

  • 1/4 cup of tahini

  • 2 garlic cloves, minced

  • Juice & zest of half a lemon

  • Seeds of 1/2 pomegranate

  • Fresh parsley


1. Preheat the oven to 180 degrees.

2. Toss the cauliflower florets, spices and 1 tbsp olive oil in a bowl until evenly coated.

3. Spread the florets on a lined baking tray and bake for 20-30 mins until golden.

4. Add the coconut yogurt, tahini, lemon zest and lemon juice to a bowl and mix until smooth.

5. Spread it over a plate, top with the baked cauliflower and sprinkle over the pomegranate seeds, parsley, and a sprinkle of salt.

Original published on World Vegan Guides


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