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

By Bernadette Hogg
  • 45 mins cooking
  • Serves 4
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  • 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


  • 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