Roasted Butternut and Cauliflower with Spiced Lamb Mince and Yoghurt Tahini Sauce

Spiced mince sits on a bed of roasted vegetables, then topped with a creamy yoghurt tahini sauce, fresh mint and tangy pickled onions - the perfect balance of crispy, creamy, sweet and savoury.

Under 1 hour
Meal Prep


  • You don’t want the vegetables to be crammed on the roasting tray as it can cause them to steam. Head to our journal for our tips on how to roast perfect vegetables every time.

  • If you’ve been cooking with us for a while you’ll know that this yoghurt, tahini sauce is one of our absolute favourites. We like the Ceres Organics Hulled Tahini as it’s super smooth and runny. If you’re using another brand you might need to add a little water to get it to the desired consistency. 

Roasted vegetables

  • 1 large butternut (sliced into half moons)
  • 1 cauliflower (cut into florets)
  • Olive oil
  • Salt and pepper

Spiced mince

  • 1 brown onion (finely diced)
  • 600g lamb mince
  • 2 garlic cloves (crushed)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • Pinch of chilli flakes
  • 2 Tbsp pine nuts
  • Olive oil
  • Salt and pepper

Yoghurt, tahini sauce

  • ½ cup Greek yoghurt
  • ¼ cup tahini
  • ½ lemon (juice)

Cos salad

  • 1 head petite cos (roughly torn)
  • ½ lemon (juice)
  • 1 Tbsp olive oil


  1. Preheat the oven to 200 degrees fan bake.

  2. Prepare the pickled onions (if using).

  3. Prepare two large baking trays. Add the butternut to one and the cauliflower to the other, drizzle generously with olive oil and season with salt and pepper.

  4. Pop in the oven to roast for 30-35 minutes until golden brown and crispy in places (the cauliflower might be ready first, so keep an eye on it).

  5. While the vegetables are roasting, prepare the mince. Heat a large frypan over medium-high heat, then add a tablespoon of olive oil, the onion and a pinch of salt and pepper. Cook for 5 minutes or so until softened.
  6. Turn up the heat to high and add the mince; cook until browned, around 5-7 minutes. Add the garlic and all the spices; cook for a few minutes minutes (add a little more olive oil if it’s looking a little dry).
  7. Add the pine nuts and cook until they turn golden brown
  8. To make the yoghurt, and tahini sauce, add all the ingredients into a small bowl and mix well to combine.
  9. Add the cos lettuce to a salad bowl and squeeze over lemon juice, drizzle with olive oil and season with salt and pepper; toss well.
  10. Once all the elements are ready, you can assemble the dish. Add the roasted butternut and cauliflower to a platter, scatter over the mince mixture, dollop over the yoghurt and tahini sauce and garnish with the mint leaves and pickled onions (if using). Serve alongside the cos salad and enjoy!


  • This dish works well with almost any roasted veggies, it’s delicious with carrots, sweet potato, parsnips or broccoli. 


  • For a vegetarian option replace the mince with our Spiced Crispy Chickpeas.

  • Swap out the lamb mince for beef mince.

  • Swap out the lamb mince for our Honey, Mustard Chicken Skewers and add 1 tsp of smoked paprika, 1 tsp ground cumin and 1 tsp ground coriander to the marinade.