Roast Cauliflower and Butternut Squash with Tahini Dressing

Roast cauliflower is really popular in middle eastern cuisine typically served with a tahini dressing, I love it. If you haven’t tasted it before I think you will be surprised just how tasty it is.

Cauliflowers are one of my favourite vegetables as they really versatile and satisfying. I love them roasted, and made into cauliflower rice or as a light & grain free pizza base.

I love this recipe (its inspired by recipes I have been experimenting with from Ottolengi’s Jerusalem and Moro). The combination of the cauliflower and the butternut squash makes it a really substantial meal but it’s great with just the cauliflower or with roasted chickpeas.

The tahini dressing can also be used as a delicious salad dressing and once you’ve tasted roasted cauliflower I’m sure you’ll be a convert – its amazing!


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  4 servings
  15 minutes preparation time
  40-50 minutes cook time


  • 1 head of cauliflower broken into small florets
  • 1 butternut squash chopped into cubes (leave the skin on)
  • 3 tbsp olive oil
  • 3 tbsp toasted pine nuts
  • 1 can organic chickpeas – drained
  • Handful Rocket
  • Toasted pine nuts

Tahini Dressing

  • 1 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • Juice 1/2 lemon
  • 1 tsp sea salt


  1. Preheat the oven to 180C/Gas Mark 4
  2. Mix the cauliflower & butternut squash with the olive oil and salt & pepper. Spread out on a roasting tray (you may need two depending on the size of your trays).
  3. Roast for 40-50 minutes , until the cauliflower is crisp and has turned golden brown.
  4. Dry fry the pine nuts in a pan until nice and toasted.
  5. To make the tahini dressing, put all the ingredients in a mini chopper and blend until smooth. Loosen with water.
  6. Mix the cauliflower, roast butternut squash and chickpeas in a bowl. Top with rocket, pine nuts and drizzle with tahini dressing.
  7. Delicious served with flatbreads and hummus.

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  1. Hannah Flack on June 15, 2020 at 12:06 pm

    I made this last night for company and everyone loved it! It was great – simple and flavourful. I deal with a lot of food sensitivities – sugar being one of them, so I used coconut sugar. Thank you!

    • Niki on June 17, 2020 at 9:08 am

      Hi Hannah
      Thats great – so happy you liked
      Niki xxx

  2. Rose Martine on February 12, 2020 at 11:19 am

    YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂

    • Niki on February 12, 2020 at 7:48 pm

      Oh wonderful – hope you find some things you love
      Niki xxx

  3. […] got a lot of Butternut Squash recipes. Some of my favourite’s are roast squash with Chickpeas and Tahini dressing, soup, raw in salads and I think it’s very good in spicy dishes like my Butternut Squash, […]

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Recipe Tags: Cauliflower tahini vegan


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