A light supper that can be made with any roast vegetable really, but I do like the idea of a chunky cauliflower steak. The tahini sauce keeps in the fridge for several days. 




Skill level

Average: 3.5 (31 votes)

Tahini yoghurt is something I make regularly and keep in the fridge for a couple of days – drizzled over barbecued meat or a rich tagine it adds a tart, nutty flavour.


  • 2 large cauliflowers, sliced into 2cm steaks
  • 1 400g tin chickpeas, drained and rinsed
  • Good glug of olive oil
  • 1 tsp cumin seeds
  • Drizzle of runny honey
  • Good pinch of smoked paprika, plus extra for sprinkling
  • Sea salt and black pepper

Tahini yoghurt

  • 2 tbsp + 1 tsp (45 ml) tahini
  • 200 g Greek yoghurt
  • Juice of ½ lemon, or to taste

To serve

  • 1½ tbsp toasted pumpkin seeds (pepitas)
  • Handful each of mint and coriander leaves
  • Extra-virgin olive oil, for drizzling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 200°C (180°C fan-forced).

2. Put the cauliflower steaks and any trimmings and the chickpeas onto a large baking tray (you may need a second tray to ensure the cauliflower doesn’t steam). Drizzle with olive oil and add the cumin seeds, honey and paprika. Turn to coat the cauliflower gently and season well.

3. Roast for 40–45 minutes, turning the cauliflower over halfway through cooking, until tender and golden.

4. Meanwhile, blend the ingredients for the tahini yoghurt together, loosening it with a little cold water if you need to. Taste and add more lemon juice if you like. Sprinkle some paprika on top.

5. Spread the tahini yoghurt out over a serving plate and arrange the roasted cauliflower and chickpeas on top. Scatter with the toasted pumpkin seeds and herbs. Finish with a drizzle of extra-virgin olive oil.