Roasted Cauliflower with Turmeric & Tahini Sauce
Side Dishes

Roasted Cauliflower with Turmeric & Tahini Sauce

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About This Recipe

When cauliflower is roasted, it takes on a wonderful nutty character. Dipped in or drizzled with tahini sauce, this roasted cauliflower is a meal in itself but it also works well as a side dish. If you have vegetable-haters in your life, try serving them this recipe. They may find they love cauliflower!

As Found in

The Obesity Code Cookbook

Purchase Book

Roasted Cauliflower with Turmeric & Tahini Sauce
Nutrition Info Print Recipe
  • Prep: 25 m
  • Cook: 45 m
  • Total: 1 h 10 m
  • Servings:


  • 2 cauliflower whole heads
  • 3 sprigs fresh cilantro
  • 3 sprig fresh mint
  • ¾ cup olive oil
  • 1 tbsp cumin seeds
  • 2 tsp ground turmeric
  • salt and pepper
Tahini Sauce
  • 2 garlic cloves
  • 2 tsp salt to taste
  • ½ cup tahini
  • ½ cup lemon juice
  • ¼ cup olive oil


  1. Assemble, prepare, and measure ingredients. Break cauliflower into florets and spread onto two ungreased baking sheets. Roughly chop cilantro and mint. Preheat oven to 425°F/220°C.
  2. For the cauliflower, pour olive oil into a small bowl, stir in cumin and turmeric, and season with salt and pepper. Spoon spiced olive oil over cauliflower and toss to coat florets evenly. Roast for about 45 minutes, checking occasionally to confirm cauliflower isn’t burning. Do not turn cauliflower unless you want even browning. If you ask me, it’s more interesting to have a darker brown side—and it’s less work for you!
  3. For the tahini sauce, place garlic cloves in a mortar or on a wooden board. Add salt, 1 teaspoon at a time, and use the pestle or flat side of a knife to break down garlic and make a paste. In a small bowl, stir this garlic paste with tahini, lemon juice, 1/4 cup/60 mL water, and olive oil. Set aside.
  4. Toss roasted cauliflower with chopped herbs, transfer to a serving platter or individual bowls, and serve with tahini sauce on the side.
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