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Roasted Cauliflower Tray Bake

This is based on the Roasted cauliflower recipe in The Green Roasting Tin by Rukmini Iyer and is a favourite of Sally’s for a brunch or light main course.



  • 1 cauliflower broken into smallish florets

  • 2 red onions cut into quarters

  • 1 tin of chickpeas (drained)

  • Selection of Spring greens eg the greens from the cauliflower, spring cabbage etc (about 300g)


  • 3 tbsp olive oil

  • 3 tsp ground cumin

  • 3tsp ground coriander

  • 3 tsp ground ginger

  • 2tsp smoked paprika

  • Scattering of sea salt


Tahini Dressing

  • Juice of 1 lemon

  • 2 tbsp of tahini – heaped up and don’t skimp

  • 2 tbsp of olive oil

  • 3 tbsp (or more to taste) cold water

  • Salt & pepper


Put the cauliflower, chickpeas, red onion and greens into a large bowl and mix with the oil and spices. Be sure that everything is covered so that the chickpeas don’t go too dry when roasting. When mixed thoroughly, tip into a large roasting tin and spread out.


Roast in the oven 200°C/Fan 180°C for about 30 mins – if the cauliflower is cooked, the rest will be too. Meanwhile, put the ingredients for the dressing in a jar and shake well – adjusting lemon, seasoning and water to taste.


Sprinkle with favourite extras to serve eg a selection of seeds or fresh herbs. Put the dressing in a separate bowl so everyone can serve themselves and drizzle over the veg.


Lots of lovely spicy flavours here,  match them with a wine that has fruit and freshness, a young  merlot or a bright white - both with enough acidity to refresh the palate but sweetness of fruit that will marry well with  moroccan style spice.

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