Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe

Introduction

This cumin-roasted carrot and cauliflower dish is a flavorful, wholesome side that combines warm spices with a zesty green tahini dressing. Tender, caramelized vegetables pair beautifully with the creamy, herby sauce, making it a perfect option for a nutritious meal or gathering.

Ingredients

• 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks
• 3 tbsp olive oil
• 1 tbsp honey (or use light brown sugar to make it vegan)
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• ½ tsp chilli flakes (optional)
• 1 cauliflower, chopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces
• 60g rocket leaves
• 100g tahini
• 3 tbsp olive oil
• 1 lemon, juiced
• 1 garlic clove
• 2 handfuls of coriander leaves

Instructions

1. Step 1: Prepare the green tahini dressing by placing the tahini, 3 tbsp olive oil, lemon juice, garlic clove, coriander leaves, a large pinch of salt, and 6 tbsp cold water in a blender or mini chopper. Blitz until smooth or as smooth as possible. Taste and adjust seasoning as needed, then set aside. Keep chilled if not using immediately.
2. Step 2: Preheat the oven to 220°C (200°C fan)/gas mark 8. In a large bowl, combine the chopped carrots with 2 tbsp olive oil, honey, cumin seeds, fennel seeds, seasoning, and chilli flakes if using. Toss to coat evenly.
3. Step 3: Line two shallow roasting trays with baking parchment. Divide the carrots between them and roast in the oven for 15 minutes until starting to caramelize.
4. Step 4: Remove the trays from the oven and add the cauliflower florets and chopped leaves among the carrots. Toss gently to coat all the vegetables with the glaze, then drizzle over the remaining 1 tbsp olive oil.
5. Step 5: Return the trays to the oven and roast for an additional 30 minutes, tossing once halfway through, until all the vegetables are tender and sticky.
6. Step 6: Allow the roasted vegetables to cool to room temperature. If serving outdoors or later, store the roasted vegetables, rocket leaves, and dressing separately. Just before eating, toss the rocket through the warm vegetables and drizzle over the green tahini dressing, serving some on the side.

Tips & Variations

• To make the dish vegan, substitute honey with light brown sugar.
• Add a pinch of smoked paprika or ground coriander for extra depth of flavor.
• For a nuttier dressing, toast the coriander leaves lightly before blending.
• Serve with warm pita bread or alongside grilled proteins for a complete meal.

Storage

Store the roasted vegetables and dressing separately in airtight containers in the refrigerator for up to 24 hours. Reheat the vegetables gently in the oven or microwave, then toss with fresh rocket and the green tahini dressing just before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the vegetables and make the tahini dressing up to one day ahead. Keep them refrigerated separately and combine just before serving to preserve freshness.

Is it possible to use other vegetables instead?

Absolutely. This recipe works well with other root vegetables like parsnips or sweet potatoes, and you can swap cauliflower with broccoli or Brussels sprouts depending on your preference.

Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe

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★★★★★

4.4 from 102 reviews

A flavorful and vibrant dish featuring cumin-roasted carrots and cauliflower florets paired with a creamy, zesty green tahini dressing. This recipe blends warm spices and fresh herbs for a nutritious, colorful vegetable side or light main.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 kg carrots, scrubbed, trimmed, and chopped into 3 cm chunks
• 1 cauliflower (approx. 500g), chopped into florets, leaves kept and chopped into bite-size pieces
• 60g rocket leaves

Spices & Seasonings

• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• ½ tsp chilli flakes (optional)
• Salt, to taste

Oils and Sweeteners

• 3 tbsp olive oil (divided: 2 tbsp for vegetables, 3 tbsp for dressing)
• 1 tbsp honey or light brown sugar (to make vegan)

Dressing

• 100g tahini
• 1 lemon, juiced
• 1 garlic clove
• 2 handfuls coriander leaves
• 6 tbsp cold water

Instructions

1. Prepare the dressing: Add the tahini, olive oil, lemon juice, garlic clove, coriander leaves, a large pinch of salt, and 6 tablespoons of cold water into a blender or mini chopper. Blitz until smooth or as smooth as possible. Taste and adjust seasoning as needed. Set aside in the refrigerator; it can be kept chilled for up to two days.
2. Preheat the oven: Set your oven to 220°C (200°C fan) or gas mark 8, preparing it for roasting the vegetables.
3. Coat the carrots: Place the chopped carrots into a bowl and add 2 tablespoons of olive oil, honey (or brown sugar), cumin seeds, fennel seeds, salt, and chili flakes (if using). Toss well to ensure the carrots are evenly coated with the spice and oil mixture.
4. Roast the carrots: Line two shallow roasting trays with baking parchment and divide the carrots evenly between them. Roast for 15 minutes until the carrots begin to caramelize and develop a sticky glaze.
5. Add cauliflower and leaves: Remove the trays from the oven and add the cauliflower florets and chopped leaves among the carrots. Toss gently to coat all the vegetables in the existing glaze, then drizzle the remaining olive oil over them.
6. Continue roasting: Return the trays to the oven and roast for an additional 30 minutes, tossing once halfway through, until the vegetables are tender and sticky.
7. Cool and serve: Let the roasted vegetables cool to room temperature. When ready to serve, toss the rocket leaves through the roasted vegetables and drizzle with the green tahini dressing. Serve extra dressing on the side.
8. For outdoor serving: If taking the dish outdoors or for later consumption, scrape the roasted vegetables into a container. Keep the rocket leaves and dressing in separate containers and combine just before eating to maintain freshness and texture.

Notes

• To make this recipe vegan, substitute honey with light brown sugar.
• The dressing can be made up to two days ahead and stored chilled.
• Roasted vegetables can be kept covered at room temperature for up to one day.
• Adjust the chili flakes according to your preferred spice level or omit if sensitive to heat.
• This dish is great for meal prep and outdoor picnics when stored separately as recommended.

Keywords: cumin roasted carrots, cauliflower, green tahini dressing, Middle Eastern vegetables, vegan side dish, roasted vegetables