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Grilled Cauliflower with Chilli Jam and Tahini Sauce

Inspired by the original recipe from Kazbah restaurant in Balmain. The dish might look like a lot of work as there are a few case partake components involved, but most require little more than just time. It is lovely served warm with the cauliflower straight from the oven grill, but to be honest, leftovers are just as delish cold the next day. Serves 2 as a main, or 4 as a side.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 -4


For the Grilled Cauliflower:

  • 1 small head cauliflower 600g
  • 2 tablespoons olive oil

For the Eggplant Jam:

  • 1 medium eggplant 350g
  • 2 tablespoons olive oil
  • 1/2 small onion peeled and diced finely
  • 1 teaspoon ground cumin
  • 1 garlic clove minced
  • 1/2 cup water
  • salt and pepper to taste

For the Tahini Sauce:

  • 1/2 cup tahini I used unhulled
  • 200 ml water
  • 1/8 cup lemon juice
  • 1 tbsp natural Greek yoghurt optional for Paleo version

To Serve:

  • 1 tbsp pine nuts lightly toasted
  • 2 tablespoons pomegranate seeds


To make the Eggplant Jam:

  • Dice eggplant into inch-sized cubes. Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent. Add cumin, garlic and stir to coat the onion and for the aromatics to heat. Add eggplant and stir again to coat in the spiced onion mixture. Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency. Season with salt and pepper.
  • In the meantime prepare the cauliflower and make the Tahini Sauce.

To make Grilled Cauliflower:

  • Preheat an oven grill to 180C (350F).
  • Cut cauliflower into florets and place in a bowl. Drizzle with olive oil and toss to coat. Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.

To make the Tahini Sauce:

  • Whisk all ingredients until smooth sauce consistency. Store in a jar until needed. The sauce will keep for up to a week (depending on your yoghurt use by date). It's great for roast veg, salads, grilled meats.

To serve:

  • Spread the eggplant jam on a serving platter. Top with grilled cauliflower florets. Drizzle over some of the tahini sauce and sprinkle the lot with toasted pine nuts and pomegranate seeds.
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