Roasted Cauliflower & Turmeric-Tahini Sauce

When it comes to veggies, roasted cauliflower is truly one of my favorites. Roasted cauliflower has a crispy, crunchy, and caramelized flavor and texture that combines for that perfect sweet and salty blend. Combine the roasted cauliflower with the creamy and tangy turmeric tahini sauce, and it makes for a seriously good side dish or salad topper. I added turmeric into the sauce for some extra spice and flavor and it's powerful anti-inflammatory properties. The turmeric tahini sauce is also extremely versatile. You can sub in almost any veggie into this dish and use this sauce. The sauce also makes for a delicious salad dressing.

From a health and nutrition perspective, cauliflower also packs a serious punch. Cauliflower is a cruciferous or brassica vegetable. Cruciferous and brassica veggies include some of the most nutrient-dense and health-promoting vegetables such as brussels sprouts, broccoli, bok choy, cabbage, kale, turnip, mustard greens, and radish. Cruciferous veggies are naturally high in antioxidants, vitamins and fiber, but they are unique in that they are a source of sulfur-containing compounds called glucosinolates that support our body's detoxification systems. Cruciferous veggies also support our body's inflammatory system, making them a natural anti-inflammatory agent. I recommend making it a goal to eat at least 1 serving (1 cup) of cruciferous veggies every day.

Ingredients *1-2 servings

For Roasted Cauliflower:

  • 1 head of cauliflower (chopped into florets)

  • 2 tbsp extra virgin olive oil

  • 1/4 tsp salt

  • ¼ tsp cumin

For Turmeric-Tahini Sauce:

  • 2 tbsp tahini

  • 1 tbsp fresh lemon juice

  • 1 small garlic clove (minced or pressed)

  • ¼ tsp salt

  • ¼ tsp turmeric powder

  • Black pepper to taste

  • Water to thicken


  • Fresh mint leaves, chopped into small pieces


  1. Heat oven to 450 F.

  2. Chop the cauliflower into small florets – removing the core.

  3. Toss cauliflower florets with olive oil, cumin, salt and pepper in a large bowl. Make sure to cover each cauliflower floret with oil and seasoning.

  4. Arrange cauliflower on a parchment paper lined baking sheet and roast until tender and evenly browned – about 20 minutes, tossing and turning over cauliflower halfway through cooking.

  5. At about 20 minutes, heat the broiler and broil the cauliflower for 1-2 minutes, until lightly charred on top.

  6. While cauliflower is cooking, make the tahini turmeric sauce. Combine tahini, lemon juice, turmeric, garlic, salt and pepper. Slowly add water (start with 2 tbsp) until sauce is the consistency of a thick salad dressing.

  7. Remove cauliflower from oven, transfer to a serving dish, drizzle with tahini sauce, garnish with mint leaves, serve and enjoy while warm

Recipe Inspiration from:

A Beautiful Plate