Vegan Roasted Cauliflower with Pistachio, Raisin & Seed Crumb

A vibrant vegan dish packed with colour, texture and flavour. Golden roasted cauliflower is topped with a crunchy pistachio, raisin and seed crumb, then finished with creamy lemon-tahini dressing and fresh herbs.

Prep time 20 mins

Cook time 50 mins

Servings 4

Ingredients

For the Cauliflower

1 large cauliflower
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
Salt and freshly ground black pepper

For the Pistachio & Seed Crumb

50 g shelled pistachios, roughly chopped
40 g pumpkin seeds
30 g sunflower seeds
50 g raisins
50 g panko or fresh breadcrumbs
Zest of 1 lemon
1 small garlic clove, finely chopped
1 tbsp olive oil
Small handful of fresh parsley or coriander, chopped

For the Lemon & Tahini Dressing

3 tbsp tahini
Juice of 1 lemon
1 small garlic clove, finely grated
3–4 tbsp cold water
Salt and black pepper

Method

Prepare the cauliflower. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Remove the outer leaves from the cauliflower, keeping the head intact. Trim the base so it sits flat.
Place the cauliflower on a baking tray and rub all over with the olive oil. Sprinkle with the cumin, smoked paprika, coriander, salt and pepper, making sure the seasoning gets into the crevices.
Roast. Roast for around 35–40 minutes, until the cauliflower is beginning to turn golden and a knife can be inserted into the centre with some resistance.
Make the crumb. While the cauliflower is roasting, roughly chop the pistachios and combine with the pumpkin seeds, sunflower seeds, breadcrumbs, raisins, lemon zest and garlic.
Stir through the olive oil and season with a little salt and pepper.
Add the crumb. Remove the cauliflower from the oven and carefully press the pistachio and seed mixture over the top and sides. Return to the oven for a further 10–15 minutes, until the cauliflower is tender and the crumb is golden and crunchy.
Make the dressing. Mix the tahini, lemon juice and garlic in a small bowl. Gradually whisk in the cold water until you have a smooth, pourable dressing. Season to taste.
Serve. Transfer the roasted cauliflower to a serving plate and drizzle generously with the tahini dressing. Finish with fresh parsley or coriander, a little extra lemon zest and a scattering of pistachios and seeds.

To Serve

Serve as a centrepiece with warm flatbreads, couscous or a fresh green salad. It also works beautifully alongside roasted vegetables and hummus for a generous vegan sharing platter.

Variations

Make it gluten free

Replace the 50 g breadcrumbs with 50 g certified gluten-free breadcrumbs, or
Leave them out and increase the pistachios and seeds slightly for a more nut-and-seed-heavy crumb.
Check the labels on your spices, raisins, pistachios and tahini if you're cooking for someone with coeliac disease, as cross-contamination or added ingredients can vary by brand.

Add some heat

Add a pinch of chilli flakes or cayenne pepper to the cauliflower seasoning for a little extra kick.

Make it extra fruity

Swap the raisins for chopped dried apricots, cranberries or golden sultanas.

Try different nuts

Use chopped almonds, cashews or hazelnuts instead of pistachios.

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