Spiced Roasted Cauliflower

This simple and healthy vegan recipe is packed full of delicious spices and is easy to make. Pair with a light and fresh tahini dressing for a delightful accompaniment. The unique BacoLift® surface of Bacofoil® The Non-Stick Kitchen Foil will ensure the sticky cauliflower lifts effortlessly off the tray. There’s also very little mess, as all the vegetables are cooked on the Non-Stick Foil, helping you to avoid the hassle of washing up the tray. This warming dish can be served as a main meal or as a side.

Prep Time

20 minutes

Cook Time

30 minutes




1 small cauliflower

2 parsnips, peeled and quartered lengthways

3 tbsp extra virgin olive oil

1½ tsp whole cumin seeds

¾ tsp ground turmeric

1 tsp paprika

½ tsp dried crushed chillies

½ tsp black pepper

½ tsp sea salt

1 medium courgette, halved lengthways then sliced into half moons

For the dressing:

2 tbsp tahini

2 tbsp hot water

1 lemon (half juiced, and other half cut into wedges to serve)

1 pomegranate, seeds removed


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.