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Roast cauliflower wedges with tahini dressing

Roast cauliflower wedges with tahini dressing

This recipe couldn’t be easier, a delicious cauliflower recipe created by Tesco chef, Martyn Lee at the Royal Welsh Show 2017. A great way to use the whole vegetable - stalks, leaves and all! Cut into wedges and serve. Great as a side to roasted meats.
By Tesco Real Food
Serves 4
Prep/Cook time: 20-30 minutes
Roasted cauliflower with an orange tahini dressing and lime garnishes

Ingredients

1 large cauliflower, cut into wedges
40g butter
20g rapeseed oil
10g ras el hanout seasoning
80g tahini
25g lemon juice
5g garlic
100g natural yogurt
Handful of coriander, chopped
3 tbsp pomegranate seeds

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Preheat the oven to gas 7, 230°C (fan 210°C), 450°F.

  2. Mix the cauliflower with the butter, oil and seasoning in a large bowl. Don’t worry if it breaks up slightly.

  3. Roast on a baking tray for 15-18 minutes until golden and slightly charred.

  4. Meanwhile, mix the tahini, lemon, garlic, salt and yogurt to make the dressing. Loosen with a little water if necessary.

  5. Arrange the cauliflower on a sharing platter and spoon over the dressing, then sprinkle with coriander and pomegranate seeds.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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