Name: Roasted potatoes and cauliflower with tahini dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram floury potatoes, chopped into 2cm chunks; 2 tablespoon olive oil; 1/2 head cauliflower, divided into florets; 1 teaspoon sea salt; 1 teaspoon sumac; 1/3 cup tahini; 2 tablespoon lemon juice; 1/2 teaspoon ground cumin

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

Serves 4

Cook

45M

Ingredients

600 gram floury potatoes, chopped into 2cm chunks

2 tablespoon olive oil

1/2 head cauliflower, divided into florets

1 teaspoon sea salt

1 teaspoon sumac

1/3 cup tahini

2 tablespoon lemon juice

1/2 teaspoon ground cumin

Method

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.

This dish is perfect in a mezze-style meal, or alongside roast meat, such as lamb. – PER SERVE: Energy: 322kcal, 1346kj Protein: 9g Fat: 21g Saturated fat: 3g Cholesterol: 0mg Carbohydrate: 21g Fibre: 7g Sodium: 559mg

Note

Bernadette Hogg

Ingredients

Method

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