Roasted Cauliflower with Turmeric Tahini Sauce


Prep time: 
5 minutes
Cooking time: 
25 minutes


A simple way to enjoy this cruciferous vegetable. Creamy turmeric tahini sauce is deliciously perfect alongside!



  • 1 head of any cauliflower variety, broken into florets
  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • zest from half a lemon
  • juice from half a lemon
  • salt and pepper to taste


  • 1/4 cup creamy tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 3 tablespoons water


  1. Preheat oven to 200°C.
  2. Place the cauliflower florets in a large bowl.
  3. Whisk together the remaining ingredients for the cauliflower in a small bowl then pour into the bowl with the florets. Toss to combine.
  4. Spread the florets out onto a baking sheet in a single layer and roast for 10 minutes. Stir to toss the caulifower on the pan and roast for an additional 10 minutes. You can broil on high for the last 1-2 minutes for extra crispy edges, if desired.
  5. While the cauliflower roasts, make the tahini sauce by combining all the ingredients except water in a bowl. Whisk until smooth then drizzle the water in slowly while whisking until you reach a sauce-like consistency. It should be drippable but not too thin. Add or subtract water as necessary for desired consistency.
  6. Serve the roasted cauliflower with the tahini sauce while hot.
Photo Credit: Jonny Hughes @jonny2love
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