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Roasted spice cauliflower with Tahini dressing & Preserved Lemon

Prep 10 minutesCooking 40 minutes6 people

Born in Malaysia, Scully grew up in Sydney and has worked in the Middle East, Russia and Europe. After moving to Britain in 2004, Scully began working with the Ottolenghi team in 2005 at the outpost in Islington. He moved to Nopi as head chef when the restaurant opened in 2011 and remained at the helm until last year. Scully’s first restaurant in St James’s, which opened in March this year, is his first solo venture.


40 minutes

Side Dish

Middle Eastern

Winter Recipes

Healthy Recipes

Vegetarian Recipes


Vegetable Recipes

Side Dish



2 large Cauliflower heads , cut into large florets

2 tsp Garam masala

1 tsp Ground fennel

1 tsp Turmeric powder

¼ tsp Caraway seeds

¼ tsp Ground cloves ¼ tsp

¼ tsp Ground cardamom

150 ml Early Harvest Olive Oil

100 ml Tahini

60 ml Yoghurt

40 ml Lemon juice

50 ml Water

150g Peas, fresh or frozen, blanched with boiling salt water

½ cup Flat-leaf parsley

2 tbsp Preserved Lemon , finely sliced

¼ cup Belazu fried broad beans

1 tbsp Sea salt  (to taste)


  1. Make spice mix by mixing all spices together.
  2. Preheat oven to 200 degrees, line baking tray, roast cauliflower florets with mix spice, olive oil and salt for 35-40 minutes until golden brown and lightly charred.
  3. For tahini dressing, mix tahini, yoghurt, lemon juice and water, add salt to taste.
  4. Dress roasted cauliflower with mix spices, peas, parsley, preserved lemon, drizzle with tahini dressing and sprinkle with fried broad beans to serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.



Skilfully roasted to release a rich, nutty, balanced flavour, our Tahini is then slowly double ground to create a creamy texture and a glossy finish.