Serves: 8-10 Prep: 20_minutes Cook: 35_mins


Whole cauliflower roasted in a rich tahini marinade, topped with almonds, pomegranates, decadent vegan bechamel, and served on a fluffy bed of carrot and swede mash.


For the cauliflower:

1 large head of cauliflower – all the leaves removed


For the marinade:

2 tbsp Biona Organic Whole Sesame Tahini

2 tbsp lemon juice

2 tbsp water

½ tsp cumin powder

½ tsp smoked paprika

½ tsp coriander powder

½ tbsp Biona Organic Maple Agave Syrup


For the carrot and swede mash:

500-600g carrots, peeled and cut into 1cm slices

1 swede (about 700g), peeled and cut into 1cm cubes

2 tbsp Biona Organic Extra Virgin Olive Oil

½ lemon, zested


For the vegan béchamel sauce:

1 ½ tbsp vegan butter

1 tbsp flour

225ml non-dairy milk, warmed

salt & pepper, to taste

For the cauliflower:

1 large head of cauliflower – all the leaves removed


For the topping:

Seeds from ½ pomegranate

A handful of flaked almonds

A handful of chopped parsley




  1. Preheat the oven at 180°C (160°C fan).
  2. Mix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency.
  3. Pour over the marinade and massage it into the cauliflower.  Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges.
  4. While the cauliflower is cooking, prepare the carrot and swede mash.
  5. Simmer the carrots and swede over a medium-high heat for 30 mins until the swede is tender when pierced with a fork.
  6. Meanwhile, mix the oil with a few grinds of black pepper and lemon zest.
  7. Whilst both the cauliflower and carrots and swede are still cooking, prepare the vegan béchamel sauce.
  8. Melt vegan butter in a saucepan over medium heat. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).
  9. Pour warm milk in the pan and continue to whisk until sauce is thickened (approx. 3 minutes).
  10. Add salt and pepper to the pan and stir to combine. Cover and set aside, off the heat.
  11. When the carrots and swede have finished cooking, drain well and return to the pan. Blitz the carrot and swede with a stick blender to a smooth mash, stir in the oil and set aside.
  12. Spread the carrot and swede mash on a serving plate. Remove the cauliflower from the oven and place it on top of the mash. Drizzle over the béchamel sauce, sprinkle with pomegranate seeds, flaked almonds and chopped parsley. Serve and enjoy!

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