Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe

Introduction

This cumin-roasted carrot and cauliflower dish is a vibrant, flavorful vegetable side that combines warm spices with a fresh green tahini dressing. It’s perfect for roasting ahead and serving either warm or at room temperature, making it ideal for casual meals or picnics.

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: Make the dressing by placing the tahini, 3 tablespoons olive oil, lemon juice, garlic, coriander leaves, a large pinch of salt, and 6 tablespoons cold water into a blender or mini chopper. Blitz until smooth (or as smooth as possible), then taste and adjust seasoning. Set aside and 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, toss the chopped carrots with 2 tablespoons olive oil, honey, cumin seeds, fennel seeds, seasoning, and chilli flakes if using. Line two shallow roasting trays with baking parchment and spread the carrots evenly.
3. Step 3: Roast the carrots for 15 minutes until they start to caramelize. Remove from the oven, then add the cauliflower florets and chopped leaves into the trays, mixing gently to coat all the vegetables in the glaze.
4. Step 4: Drizzle the remaining 1 tablespoon olive oil over the vegetables. Return to the oven and roast for another 30 minutes, tossing once halfway through, until everything is tender and sticky. Let the vegetables cool to room temperature.
5. Step 5: If serving outdoors, transfer the roasted vegetables to a container. Keep the rocket leaves and dressing separate until ready to eat. Just before serving, toss the rocket through the vegetables and drizzle with the green tahini dressing, reserving some dressing to serve on the side.

Tips & Variations

• For a vegan version, substitute honey with light brown sugar or maple syrup.
• Add a pinch of smoked paprika for a deeper smoky flavor.
• Use kale or spinach instead of rocket for a different leafy green twist.
• The dressing can be made a day in advance to develop more flavor.

Storage

Store the roasted vegetables in an airtight container in the refrigerator for up to one day. Keep the dressing separate and refrigerated for up to two days. When reheating, warm the vegetables gently in the oven or serve cold at room temperature. Toss with fresh rocket and dressing just before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this recipe?

Yes, other sturdy vegetables like sweet potatoes, parsnips, or broccoli can be roasted with the carrots and cauliflower. Adjust roasting times based on the vegetables’ firmness.

Is this dish suitable for vegans?

Absolutely. To keep it vegan, replace the honey with light brown sugar or maple syrup and use olive oil as directed.

Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

A vibrant and flavorful dish featuring cumin-roasted carrots and cauliflower, perfectly caramelized and coated with aromatic spices, served with a fresh and creamy green tahini dressing. This recipe combines roasting and blending techniques to create a satisfying vegetarian side or light main that’s both wholesome and delicious.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks
• 3 tbsp olive oil, divided
• 1 tbsp honey (or use light brown sugar to make it vegan)
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• 1 tsp chilli flakes (optional)
• 1 cauliflower, chopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces

Green Tahini Dressing

• 60g rocket leaves
• 100g tahini
• 3 tbsp olive oil
• 1 lemon, juiced
• 1 garlic clove
• 2 handfuls coriander leaves
• Salt, to taste
• 6 tbsp cold water

Instructions

1. Prepare the Dressing: Place the tahini, rocket leaves, 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 the dressing is as smooth as possible. Taste and adjust seasoning if needed. Set the dressing aside and refrigerate if not using immediately; it will keep chilled for up to two days.
2. Preheat Oven and Prepare Carrots: Heat the oven to 220°C (200°C fan)/gas mark 8. In a large bowl, combine the chopped carrots with 2 tablespoons of olive oil, honey (or light brown sugar), cumin seeds, fennel seeds, seasoning, and chilli flakes if using. Toss everything well to coat the carrots evenly.
3. Roast Carrots: Line two shallow roasting trays with baking parchment and divide the carrot mixture evenly between them. Roast in the preheated oven for 15 minutes, until the carrots start to caramelize.
4. Add Cauliflower and Roast Further: Remove the trays from the oven and add the cauliflower florets and chopped cauliflower leaves in among the carrots. Ensure all the vegetables are coated with the honey-spice glaze, then drizzle the remaining 1 tablespoon of olive oil over the vegetables. Return the trays to the oven and roast for an additional 30 minutes, tossing once halfway through, until all the vegetables are tender, sticky, and caramelized.
5. Cool and Combine: Remove from the oven and allow the roasted vegetables to cool to room temperature. If serving outdoors or later, transfer the vegetables into a container and keep the rocket leaves and green tahini dressing in separate containers.
6. Serve: Just before eating, toss the rocket leaves through the cooled roasted vegetables to combine. Drizzle the green tahini dressing over the top, leaving some dressing on the side for extra flavor. Serve and enjoy!

Notes

• To make the recipe vegan, substitute honey with light brown sugar.
• The dressing can be made ahead and stored in the refrigerator for up to two days.
• If taking this dish outdoors or for meal prep, keep the dressing and rocket separate until ready to serve to maintain freshness and texture.
• You can adjust the amount of chilli flakes to your spice preference or omit entirely.
• Ensure the vegetables are well-coated with the glaze for optimum caramelization during roasting.

Keywords: cumin roasted carrots, roasted cauliflower, green tahini dressing, vegetarian side, Mediterranean vegetables, healthy roasting, tahini sauce