Roast Cauliflower & Zucchini w/ Tahini Yoghurt & Black Sesame Seeds

This dish is a stunning accompaniment to any meat dish or wonderful on its own!

 Feeds 2


  • 400gm Cauliflower Florets
  • 1 large Zucchini
  • zest of 1 lemon
  • 2-3 tablespoons Olive Oil
  • 2-3 tablespoons of Tahini
  • 4-5 tablespoons of Greek or plain yoghurt
  • Juice from a lemon
  • 1 teaspoon of black (or white) toasted sesame seed
  • Extra Virgin Olive Oil
  • Sea salt
  • Finely chopped parsley


Break down the cauliflower into 1 ½ - 2 inch pieces and cut the zucchini into 1/4‘s lengthways then in half.

Put the lemon zest and olive oil into a bowl and mix well. Add the cauliflower and Zucchini then coat well with the flavoured oil.

Place cauliflower and zucchini into a shallow baking dish, sprinkle with sea salt then cover with alfoil and bake for 20mins then another 20mins uncovered until a bit of colour comes to the cauliflower.

Meanwhile, in a small bowl place the tahini, yoghurt, a little olive oil, half of the lemon juice and a good pinch of salt then mix well. You are looking for a running “pouring cream” consistency so add more lemon juice or a little water if needed.

Place the cooked cauliflower and zucchini onto a serving plate then drizzle with yoghurt dressing a little additional olive oil, then scatter with some sesame seeds and the parsley plus a little extra sea salt.

© Tim Elwin 2014