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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.


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)


  • 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.

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