Cumin-roasted carrot & cauliflower with green tahini dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1kg carrotsscrubbed, trimmed and chopped into 3cm chunks
- 3 tbsp olive oil
- 1 tbsp honey(or use light brown sugar to make it vegan)
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- tsp chilli flakes(optional)
- 1 cauliflowerchopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces
- 60g rocket leaves
For the dressing
- 100g tahini
- 3 tbsp olive oil
- 1 lemonjuiced
- 1 garlic clove
- 2 handfuls of coriander leaves
Nutrition: per serving
- kcal244
- fat17g
- saturates2g
- carbs14glow
- sugars12glow
- fibre8g
- protein6g
- salt0.12g
Method
step 1
First make the dressing. Tip the ingredients into a blender or mini chopper with a large pinch of salt and 6 tbsp cold water. Blitz to make a smooth (or as smooth as possible) dressing, taste for seasoning and set aside. Will keep chilled for up to two days.
step 2
Heat the oven to 220C/200C fan/gas 8. Tip the carrots into a bowl with 2 tbsp of the olive oil, the honey, cumin and fennel seeds, some seasoning and chilli, if using. Line 2 shallow roasting trays with baking parchment and divide the carrots between both. Roast for 15 mins until starting to caramelise. Remove from the oven and add the cauliflower florets and leaves in amongst the carrots making sure all the veg is coated in the glaze, then drizzling over the remaining olive oil. Roast for 30 mins, tossing once, until the everything is tender and sticky. Leave to cool to room temperature. Will keep covered for a day.
step 3
If you’re taking this outdoors, scrape the veg into a container and take the rocket leaves and dressing in separate containers. Just before you're ready to eat, toss the rocket through the root veg, then drizzle over the dressing, leaving some to serve on the side.
