Tahini-Roasted Broccoli and Cauliflower

This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats and calcium.


“Cheezy” Tahini Sauce

  • 50ml tahini
  • 50ml water (add as needed)
  • ½ tsp mustard powder or mustard
  • ½ tsp garlic powder or 1 crushed clove
  • ½ tsp salt


  • 1 head broccoli
  • 1 head cauliflower

Step by Step Instructions

Step 1

Preheat oven to 180C.

Step 2

Blend all sauce ingredients in a high-speed blender or whisk by hand.

Step 3

Break the broccoli and cauliflower into small florets. Toss in the tahini sauce until evenly coated. Spread on a lined baking tray and roast for 20 minutes or until the outside of the florets are starting to brown.