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Spice Roasted Cauliflower, Puy Lentils and Tahini Basil Dressing

Serves 6 - 8
Prep time:
Cooking time: 10 minutes

Cauliflower pairs beautifully with spices and is delicious roasted. The dressing is one of my favourites and I serve it with salads, meats and fish.



  • 1 whole cauliflower
  • ¼ cup olive oil
  • 1 teaspoon each ground cumin and smoked paprika
  • ½ teaspoon ground turmeric
  • ½ cup puy lentils, cooked
  • micro greens for garnish, optional
  • Dressing:
  • ¼ cup tahini
  • ¼ cup plain yoghurt
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¼ cup packed basil or coriander leaves
  • sea salt and ground pepper
View the method
  1. Preheat the oven to 200°C fan bake.  
  2. Cut the cauliflower into 6–8 pieces through the stem.  
  3. Add to a large saucepan of boiling, salted water and when it comes back to the boil, cook for 5 minutes. Carefully lift out with a slotted spoon and place on a clean tea towel to drain well. 
  4. Combine the oil and the spices. Place the cauliflower pieces on a lined baking tray and brush with the spice oil. Season with salt and pepper.  
  5. Roast until just tender when pierced with a skewer, about 20 minutes. Set aside.  

Dressing: Place all the ingredients in a food processor, season with salt and pepper and process until smooth. Add enough water to make a thick, pourable dressing.  

To serve: Spread the lentils on a platter and top with the cauliflower. Drizzle over some of the dressing, serving the rest separately. Garnish with micro greens, if using. 

Pantry note: Nutritional yeast is from the same family as edible mushrooms. Rich in vitamin B-12 with a flavour similar to parmesan, it can be used as a seasoning or topping in sauces, egg dishes, meat and vegetables and dressings. Available from health food and gourmet food stores and some supermarkets.   


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