Name: Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks; 1 cauliflower (approx. 500g), chopped into florets, leaves chopped into bite-size pieces; 60g rocket leaves; 3 tbsp olive oil (divided: 2 tbsp for carrots, 1 tbsp for drizzling); 1 tbsp honey (or light brown sugar for vegan option); 1 tbsp cumin seeds; 2 tsp fennel seeds; ½ tsp chilli flakes (optional); Salt and pepper, to taste; 100g tahini; 3 tbsp olive oil; 1 lemon, juiced; 1 garlic clove; 2 handfuls coriander leaves; 6 tbsp cold water; Salt, a large pinch

Introduction

Cumin-roasted carrot and cauliflower is a flavorful, comforting dish with a delightful caramelized sweetness and a hint of spice. Paired with a fresh green tahini dressing, it’s perfect as a vibrant side or a light main. This recipe is easy to prepare and brings together warm spices and creamy dressing beautifully.

The dish shows a white plate full of roasted vegetables arranged in layers. The bottom layer is fresh green arugula leaves spread evenly across the plate. On top, there are several pieces of roasted carrot, cut into sticks with a bright orange and slightly charred surface. Scattered among the carrots are small roasted cauliflower florets with golden-brown edges. Light green, grilled wedge-shaped lettuce pieces are also distributed across the plate. The entire dish is drizzled with a creamy white dressing that has small green herb specks, adding texture and contrast. The scene is set on a white marbled surface with a soft pink striped cloth partially visible near the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the dressing by combining the tahini, 3 tbsp olive oil, lemon juice, garlic, 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 if needed. Set aside in the fridge for up to two days.

Step 2: Preheat the oven to 220°C (200°C fan)/gas mark 8. In a large bowl, toss the carrots with 2 tbsp olive oil, honey, cumin seeds, fennel seeds, seasoning, and chilli flakes if using.

Step 3: Line two shallow roasting trays with baking parchment. Spread the carrots evenly on the trays and roast for 15 minutes until they start to caramelize.

Step 4: Remove the trays from the oven and add the cauliflower florets and chopped cauliflower leaves, mixing them through the carrots to coat all the vegetables in the glaze. Drizzle over the remaining olive oil.

Step 5: Return the trays to the oven and roast for a further 30 minutes, tossing once halfway through, until all the vegetables are tender and sticky. Allow to cool to room temperature.

Step 6: Just before serving, toss the rocket leaves through the roasted vegetables, drizzle with the green tahini dressing, and serve, leaving some dressing on the side if desired.

Tips & Variations

To make this dish vegan, swap honey for light brown sugar.

If you prefer a smoother dressing, add a little more water gradually while blending.

Feel free to add other root vegetables like parsnips or sweet potatoes for variety.

Chilli flakes add a gentle heat, but omit them if you prefer a milder dish.

Storage

Store the roasted vegetables in an airtight container in the refrigerator for up to 1 day. Keep the green tahini dressing in a separate sealed container for up to 2 days. When ready to eat, reheat the vegetables gently if desired, then toss with fresh rocket and dressing for the best flavor and texture.

FAQs

Can I prepare this dish ahead of time?

Yes, the roasted vegetables can be made a day in advance and stored in the fridge. The dressing can also be prepared up to two days ahead. Combine everything just before serving for the freshest taste.

What can I substitute for rocket leaves?

If you don’t have rocket, baby spinach or watercress make excellent alternatives that add a peppery freshness to the dish.