Baked Cauliflower and Potato Recipe with Tahini Sauce | Plant-based | Healthy Vegan Dinner Idea

This mouth-watering Cauliflower and Potato Bake recipe is a simple yet flavorful dish. It combines the goodness of cauliflower and potatoes, resulting in a nutritious and satisfying meal.


Full recipe 👇

Cauliflower and Potato Bake Recipe:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients:

2 large potatoes
1 head cauliflower 1.8Kg
½ cup olive oil plus 3 Tablespoons (divided)
1½ tsp garlic powder divided
1½ tsp cumin divided
1½ tsp turmeric divided
1½ tsp paprika divided
1 tsp chipotle pepper divided
1½ tsp coriander divided
3 tsp salt divided
1 tsp pepper divided
parsley

Tahini Yogurt Dip:

1 cup Tahini
½ cup Coconut yogurt plus 1 tbsp
1 Lemon juiced
2 big Garlic cloves minced
¼ cup Water plus 1 tbsp
1 tsp pink salt
1 pinch pepper

Method:

Preheat the oven to 200 °C. Line a baking tray with parchment paper and set aside. I've used 2 baking trays for each (cauliflower & potatoes). But you can use one baking tray if it's big enough for both.
Prepare the Veggies: Peel the potatoes and cut into wedges. Cut the cauliflower into medium-sized florets.
Add the cauliflower to the baking tray. Drizzle with ½ cup of olive oil and add 1 tsp of all the spices, ½ tsp of chipotle pepper, plus 1½ salt & ½ tsp of black pepper. Mix well to coat the cauliflower florets with the spice mix
Repeat the same thing for the potato wedges, add 3 tbsp of olive oil. Coating them well with the spice mix: ½ teaspoon of each spice, 1½ teaspoons of pink salt & ½ teaspoon of black pepper.
Bake in the oven for a total of 30 minutes (or until cooked through), flipping the veggies halfway through
While the veggies are baking, prepare the tahini yogurt dip
Into a medium-sized bowl, add the sauce ingredients and mix well to combine.
Add the tahini yogurt dip to a plate, then add the baked veggies. Garnish with freshly chopped parsley. Enjoy!


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