Roasted Rainbow Cauliflower with Turmeric Tahini Dressing
Enjoy this crave-worthy recipe shared by YJ's July/August cover star, Ayurvedic ambassador and plant-based chef Radhi Devlukia-Shetty.
This recipe is infused with a mix of sweet and savory Moroccan flavors. It includes all six “tastes” that Ayurveda recommends having in every meal—sweet, sour, salty, pungent, bitter, and astringent.
See also:
Learn more about Radhi Devlukia-Shetty in our cover story
How to Nourish Your Mind, Body, & Soul Through Cooking
Ingredients
Cauliflower
- 4 cups cauliflower florets (a mix of white and purple adds color)
- 2 tbsp oil
- 1 tbsp paprika
- 1 tbsp za'atar
- 1⁄2 tsp sumac
- 1⁄2 tsp turmeric
- 1⁄4 tsp hing (asafoetida)
- 1⁄2 tbsp coriander cumin powder
- 1 tsp cinnamon
- 1 tsp salt
Tahini sauce
- 1⁄2 cup tahini
- 3 tbsp lemon juice
- 1⁄2 cup water
- 1⁄2 tsp salt
- 1⁄2 tsp turmeric
- 1⁄8 tsp hing (asafoetida)
Garnish
- Date syrup
- Micro cilantro
- Roasted pistachios, chopped
Preparation
- Heat oven to 400°.
- Rinse cauliflower and set aside in a bowl.
- Combine all remaining ingredients in a bowl. Then pour onto cauliflower and mix well.
- Place cauliflower on a baking tray lined with parchment paper. Bake for 20-25 minutes until soft and golden brown.
- Make your tahini sauce: Add all the ingredients into a blender and mix to a smooth consistency.
- Spoon a healthy dollop of tahini sauce on a serving plate and spread it around.
- Place cauliflower on top of tahini sauce. Garnish with a drizzle of date syrup, a handful of micro cilantro, and a few pistachios.