Roasted Cauliflower with Tahini

Amelia Johnson Photography1

A couple of years ago I assisted on a fantstic project in Jordan. We were there for 3 filming and shooting for a large hotel chain. Luckily for us, we also got to shoot on location. We visited Petra at sunrise and sunset, and managed to get early access to their candle lighting ceremony. I am very forutnate to have images of the location without any people in them!

Portfolio Edit Petra by Night


We stayed next to the dead sea for a few days too.

Portfolio Edit Salt Dead Sea


And in beautiful and not so touristy Aqaba. Isn’t the colour of the sea incredible?! We went parasailing!

Travel08 copy

Finally we had some really delicious Jordanian food.

Portfolio Edit Arabian Tea


We ate primarily in the hotel, but even the buffet there was an adventure. One of the dishes which I’ve been meaning to recreate ever since was this incredibly creamy fried cauliflower dish. When I came across it again a few days ago at another restaurant I knew I needed to try to recreate it. The original recipe is deep fried I believe, but I baked it to make it a little healthier and I think it tastes just as good. It’s so rich, smoky and creamy anyway that it really doens’t need the extra oil. This is superb as an impressive side dish and really isn’t very difficult.


1 medium sized cauliflower, trimmed

4 spring onions

2 lemons

2 tablespoons olive oil

90g tahini paste

1 garlic clove

1 tablespoon chopped mint

75g greek yoghurt

juice and rind of 1 lemon

4 tablespoons fresh pomegranate seeds

180ml water

salt and pepper


Preheat the oven to 220 degrees C or Gas mark 7.

Cut the cauliflower into medium size pieces and rinse.  Spread out on a large roasting tray and cover with the lemon, chopped spring onion, oil, and salt and pepper. Toss together and spread out evenly again.

Roast for 25-30 minutes until the florets are browning at the edges. Once ready, remove from tray and set aside to cool.

To make the sauce, pour the tahini paste into a large bowl and add the garlic, chopped herbs, yoghurt, lemon juice and zest. Using a liquidizer, liquidize 3 tablespoons of the pomegranate into a chunky paste. Add to the mixture and compine well. Stir with a spoon as you add the water. Add enough water unitll you have a thick, pourable consistency, like honey.

When you’re ready to serve, add the cauliflower and spring onion to the tahini and stir well. Taste and adjust the seasoning. Serve with the remaining pomegranate seeds.

One thought on “Roasted Cauliflower with Tahini

  1. Pingback: December: 5 Things I’m Lovin’ this Month | The Grateful Photographer

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