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.

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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.

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Learn more about Radhi Devlukia-Shetty in our cover story

How to Nourish Your Mind, Body, & Soul Through Cooking




  • 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)


  • Date syrup
  • Micro cilantro
  • Roasted pistachios, chopped


  1. Heat oven to 400°.
  2. Rinse cauliflower and set aside in a bowl.
  3. Combine all remaining ingredients in a bowl. Then pour onto cauliflower and mix well.
  4. Place cauliflower on a baking tray lined with parchment paper. Bake for 20-25 minutes until soft and golden brown.
  5. Make your tahini sauce: Add all the ingredients into a blender and mix to a smooth consistency.
  6. Spoon a healthy dollop of tahini sauce on a serving plate and spread it around.
  7. Place cauliflower on top of tahini sauce. Garnish with a drizzle of date syrup, a handful of micro cilantro, and a few pistachios.