Roasted cauliflower and tahini dip

Helen's roasted cauliflower and tahini dip recipe makes a makes a fantastic party snack, with just a hint of spice adding warmth and tahini providing a gorgeous richness.

First published in 2017




Roasted cauliflower and tahini dip


  • Blender


Preheat the oven to 190°C/gas mark 5
Spread the cauliflower florets out on a baking tray and sprinkle with the cumin, coriander seeds and some salt. Add 1.5 tbsp of the olive oil and mix well
Cut the top half-centimetre from the garlic bulb to expose the cloves, then wrap in foil and add to the tray. Roast for 45 minutes, turning halfway through cooking time
After this time, carefully unwrap the garlic bulb and allow to cool while you add the cauliflower to the blender (reserve a few florets for garnish, if you like) along with the tahini, lemon juice, remaining 1.5 tbsp olive oil and a splash of cold water
Blend, then add some salt and squeeze the garlic cloves into the blender. Blend again and taste, you may want to add some more lemon juice or tahini. Add more cold water for a looser texture
Serve drizzled with olive oil, toasted cumin and coriander seeds and crispbreads
First published in 2017

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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