• Partnered with
  • Serves 4
  • 45 mins cook

Roasted potatoes and cauliflower with tahini dressing

Roasted potatoes and cauliflower with tahini dressing

The tried-and-true combination of potatoes and cauliflower comes together with Middle Eastern spices and creamy, lemony tahini dressing to create this delicious side dish


  • 600 g floury potatoes, chopped into 2cm chunks
  • 2 tbsp olive oil
  • 1/2 head cauliflower, divided into florets
  • 1 tsp sea salt
  • 1 tsp sumac
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 1/2 tsp ground cumin


  1. Preheat oven to 200°C.
  2. Toss potatoes with olive oil in a large roasting dish. Cook for 10 minutes before adding cauliflower to the pan. Continue to cook until potatoes are tender and the vegetables golden.
  3. Remove from oven and sprinkle with sea salt and sumac.
  4. While vegetables are cooking, mix together the tahini, lemon juice and cumin in a small bowl. Add a little water if necessary to make a pourable dressing.
  5. Serve the potatoes and cauliflower drizzled with tahini dressing.
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