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Arabian Cauliflower with Tahini

Cauliflower is plentiful now, so we made this recipe for our Riverford Veg Box cookery evening. Everyone loved it! Creamy tahini makes a super dressing for cauliflower in this traditional Middle-Eastern mezze dish.

Arabian Cauliflower with Tahini

Dietary: Vegan

Serves: 4-6


  • 2 small heads of cauliflower, broken into florets or sliced 1/2 inch thick
  • 3 garlic cloves, crushed with a pinch of salt
  • 150ml light tahini
  • 1 tsp ground roasted cumin
  • pinch of cayenne
  • Juice of 1 lemon
  • A few tbsps of water, as needed


  • 4 tbsps toasted flaked almonds
  • 1 pomegranate, seeds
  • sprinkling of chopped parsley and coriander


  1. Cook the cauliflower by steaming until just tender. Drain and set aside.
  2. Mix the garlic with the tahini, cumin, cayenne and lemon juice.
  3. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then drizzle over the cauliflower.
  4. To serve, garnish with the pomegranate seeds, toasted almonds and chopped parsley and coriander.


  • For a different flavour and texture you can try roasting the cauliflower with a drizzle of oil for 20 minutes in a hot oven instead of steaming. 
  • Try adding flavours onto the cauliflower such as sumac, thyme, sesame seeds.