Turmeric Cauliflower with Green Goddess Tahini Sauce

Eating and living mostly plant-based inspires me to recreate dishes in a better-for-you and better-for-the planet 🌎 kind of way.

This recipe is the grown up version of cauliflower with cheese sauce, elevating plain ol’cauliflower to a flavor- and color-popping level with turmeric or curry (your choice), and drizzled with a gorgeous tahini sauce infused with fresh parsley and lemon.

Turmeric Cauliflower with Green Goddess Tahini Sauce  

Serves 2-3 as a side



One head of organic cauliflower, broken into florets

2 tablespoons coconut oil  

1 tablespoon ground turmeric or curry powder  

Freshly ground black pepper 

Himalayan salt or your fav

1/8 cup or more fresh Italian flat leaf parsley, roughly chopped  


Tahini Sauce: 

1 cup tahini

Juice of 2 lemons or more

1/4 cup extra virgin olive oil

1/4 cup fresh parsley, chopped

1/2 teaspoon ground cumin

1/2 to 1 cup of water (start with 1/2 cup) 

Himalayan salt or your fav 

*Tahini Sauce based on a recipe from The Haven  


Make It: 

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place the cauliflower florets on the baking sheet and coat the cauliflower with coconut oil. You can rub the coconut oil between your hands if it’s hardened and then massage the florets with the oil.

3. Toss the cauliflower with turmeric or curry powder. Season with pepper and a little salt (optional).

4. Arrange in a single layer on the baking sheet and roast for 20-25 minutes, or until browned to your liking.  

5. While the cauliflower is roasting, make the Tahini Sauce: place all the tahini sauce ingredients in a food processor and pulse until thoroughly combined. To thin to a sauce texture, thin with water, about an 1/8 of a cup at a time.

6. To serve: Place the cauliflower on a plate drizzle with the sauce. Garnish generously with parsley.


Copyright 2018 Lisa Roberts Hurd, FOOD.BODY.SOUL. 


Turmeric Cauliflower with Green Goddess Tahini Sauce