Spiced roasted cauliflower, parsnips and courgette

Name: Spiced roasted cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings

This quick and easy meal of roasted vegetables with spices and a tahini dressing makes a lovely vegetarian and vegan meal.

By Saga Magazine | Published - 14 Nov 2025

Prep time

20 mins

Cooking Time

30 mins

Serves

Ingredients

Preheat the oven to 160ºC fan/180ºC/Gas 4. Line a baking tray with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the cauliflower won’t stick)
Wash the cauliflower, then cut into small florets and tip onto the baking tray along with the parsnips
Mix the oil with the cumin, turmeric, paprika, chilli, salt and pepper in a small bowl. Drizzle the spiced oil over the vegetables and mix to coat well
Bake in the oven for 10 minutes, then add the courgette and bake for a further 15-20 minutes until the cauliflower is done to your liking
Make a dressing by mixing the tahini, hot water and juice of half the lemon in a small bowl. Drizzle a little dressing over the cauliflower and scatter over the pomegranate seeds
Serve the roasted cauliflower with a salad made from cooked lentils, cous cous, celery, watercress and lemon wedges on the side

Our thanks to Bacofoil® for providing this recipe

(Hero image credit: Bacofoil)