Roasted Turmeric Cauliflower with Tahini Drizzle
Two nutrition dynamos in one! Cauliflower, a cruciferous vegetable known for its many health benefits, is paired with turmeric, renowned for its powerful anti-inflammatory properties, which adds not only a vibrant yellow hue but also a rich depth of flavor.
Serves 4 as a side dish, 2 as an entrée.
Ingredients:
1½ pounds of cauliflower florets
1 tablespoon ground turmeric
2 teaspoons curry powder
½ teaspoon garam masala
¼ teaspoon pepper
1-2 tablespoons lime juice
Lime wedges for garnish, optional
Tahini Drizzle (recipe below)
Cilantro for garnish, optional
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Rinse the cauliflower florets so the spices can easily adhere. Place the florets in a large bowl, sprinkle the spices over them, and work the spices into each one.
- Spread the cauliflower out in a single layer on baking sheet and bake for 30-35 minutes, stirring halfway through cooking. They are done when the cauliflower is fork-tender and just starting to brown on the edges.
- Arrange cauliflower on serving plates. Pour Tahini Drizzle on top and sprinkle with lime juice.
- Garnish with cilantro and lime wedges, if desired.
Tahini Drizzle
This remarkable concoction is a harmonious fusion of flavors, carefully crafted to add an irresistible finishing touch to any dish.
Makes 1½ cups.
Ingredients:
¼ cup tahini
Juice of 1 lemon, about 2 tablespoons
3 pitted dates
1 pinch crushed red pepper
1 teaspoon garlic powder
1½ cups water
Salt-free seasonings to taste
- Add all ingredients into a blender and blend until creamy.
- Store in fridge in a sealed container. Drizzle will last two weeks.