• 1 large head of cauliflower
  • 3 tbs coconut oil, melted
  • 1 tsp sea salt
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tsp ground coriander
  • 1/2C tahini, plus extra for drizzling
  • 1 handful parsley, finely chopped
  • A squeeze of lemon juice
  • Lightly toasted pine nuts, to serve


  1. Preheat oven to 170ºC. Line a large baking tray with baking paper
  2. Trim off the outer cauliflower leaves and cut away the bottom of the stalk so the cauliflower can sit flat, then cut a cross into the base of the trimmed stalk
  3. Rub the whole cauliflower liberally with coconut oil and sprinkle with the salt, cumin, paprika and coriander. Bake for 2 hours or until tender.
  4. Spread the tahini evenly over the base of a serving dish. Sit the roasted cauliflower on top, sprinkle over the parsley and squeeze over the lemon juice. Drizzle over a little extra tahini and sprinkle with pine nuts to serve.

Serves 4

Recipe courtesy of Luke Hines – Eat Clean

Published on September 28, 2016