Roasted Rainbow Cauliflower with Turmeric Tahini Dressing

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.

SERVINGS 4

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

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.