Roasted Cauliflower with Tahini and Turmeric Sauce

This is a deliciously easy, crowd-pleasing recipe! I decided to try it after having something similar at a restaurant in NYC over the last weekend.

Why you will love making this:

• Nutritious: High in vitamin C, K, and folate.

• Versatile: Perfect side to any dish.

• Diet-Friendly: Great for gluten-free and vegan diets.

Ingredients (Serving 4-6 as a side dish):

• 1 medium cauliflower head

• 1/2 cup of olive oil (plus some for drizzling)

• Juice from half a lemon

• 2 tbsp of tahini

  • I have swapped this for ½-1 a cup of Greek yogurt, depending on how much sauce you want on top

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp turmeric powder

• 1/2 tbsp parsley powder

Instructions:

Preparation:

• Preheat your oven to 400°F.

• Remove the outer leaves and trim the base of the stem from the cauliflower.

• Wash the cauliflower head.

Blanch the Cauliflower:

• Add water to a stock pot and bring it to a boil.

• Once boiling, add the cauliflower to the pot. Reduce to a simmer and cook for 5-7 minutes.

• Remove the cauliflower and place it on a parchment-lined pan.

Roast the Cauliflower:

• Drizzle the cauliflower with olive oil.

• Place it in the oven and cook for 20-25 minutes or until tender and golden brown. You can check the tenderness by inserting a knife into the center of the cauliflower; it should go in easily.

• Once it’s cooked, change the setting to broil and brown the top for less than 5 minutes

Create the Dressing:

• While the cauliflower is cooking, make the dressing.

  • Add olive oil, half a lemon juice, tahini, salt, black pepper, turmeric powder, and dried parsley in a medium bowl.

• Whisk everything together until well combined.

Serve:

• Once the cauliflower is done, remove it from the oven.

• Drizzle the tahini dressing over the roasted cauliflower.