Summary

Servings: 
4
Prep time: 
5 minutes
Cooking time: 
25 minutes

Description

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

Ingredients

FOR THE CAULIFLOWER

  • 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

FOR THE TAHINI SAUCE

  • 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

Instructions

  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.