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Orchid Retail Ltd (trading as 'Sesame Kingdom')

401 High Rd

London, UK

N2 8HS                                                                                                                                                                                                                                                                                           


Roasted Whole Cauliflower with Tahini dressing

"These aromatic Israeli spices colour the white cauliflower transforming it into red and golden once cooked.  Straightforward and easy to do, it makes a delicious centerpiece that cuts up into wedges like a cake.  This is tasty hot, cold or warm!"

Preparation Time:15 minutes     

Cooking Time: 1 hour15 minutes     Serves: 6 people

credit: Chef Denise Phillips


1 large whole cauliflower

1 tablespoon sumac

1 tablespoon cumin

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon za’atar

2 teaspoons paprika

3 tablespoons fresh thyme – leaves only

2 tablespoons olive oil

150ml Sesame Kingdom premium Tahini

Juice from1 lemon

2 tablespoons mint leaves

30 ml vegetable oil

1-2 cloves garlic – peeled and chopped

100ml water


Bunch of fresh thyme – leaves only

Pomegranates –de seeded.


  1. Preheat the oven to 160 F/ 325F/ Gas mark 3.

  2. Trim the cauliflower to remove any green leaves and wood stem. Wash thoroughly but keep whole.

  3. In a bowl, combine all the spices together and stir in the olive oil.

  4. Coat the whole cauliflower with the spice mix.

  5. Place on a tray lined with baking parchment paper and roast for 1 hour  and 15 minutes or until soft and golden.

  6. For the tahini dressing, place all the ingredients in a food processor and whizz together to form a paste.


To serve the stylish way:   Place the tahini dressing on the base of a plate. Sit the whole cauliflower on top and garnish with fresh thyme leaves and pomegranate seeds. Cut into wedges and serve.

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