Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe
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.
- 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
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
- 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.
- Preheat the oven: Set your oven to 220°C (200°C fan) or gas mark 8, preparing it for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
