Roasted cauliflower and tahini dip

London food blogger and cook book author Helen Graves created this roasted cauliflower and tahini dip recipe to eat with out crsipbread bites. It makes a makes a fantastic party snack, with just a hint of spice adding warmth and tahini providing a gorgeous richness.


1 cauliflower, broken into florets
1 tbsp of coriander seeds, plus extra for garnish (optional)
1 tbsp of cumin seeds, plus extra for garnish (optional)
1 garlic bulb
2 tbsp of tahini
1 lemon, juiced
3 tbsp of olive oil
Peter’s Yard crispbread bites

Preheat the oven to 190°C/gas mark 5.
Spread the cauliflower florets out on a baking tray and sprinkle with the cumin, coriander seeds and some salt. Add 1.5 tbsp of the olive oil and mix well.
Cut the top half-centimetre from the garlic bulb to expose the cloves, then wrap in foil and add to the tray. Roast for 45 minutes, turning halfway through cooking time.
After this time, carefully unwrap the garlic bulb and allow to cool while you add the cauliflower to the blender (reserve a few florets for garnish, if you like) along with the tahini, lemon juice, remaining 1.5 tbsp olive oil and a splash of cold water.
Blend, then add some salt and squeeze the garlic cloves into the blender. Blend again and taste, you may want to add some more lemon juice or tahini. Add more cold water for a looser texture.
Serve drizzled with olive oil, toasted cumin and coriander seeds and crispbreads.
Recipe and image courtesy of