It’s always good to have an abundance of side dishes in your reservoir, easy to pair with a main meal with simple ingredients and delicious results. This roasted cauliflower dish is exactly that and you want this recipe in your back pocket.
We’ve long been lovers of cauliflower here at Veggie Vagabonds HQ but it was our time spent in Sri Lanka that solidified this love affair of this versatile vegetable. Inspired by the fusion of spices used in Sri Lankan cooking I’ve mixed things up a bit with this recipe incorporating that staple spice turmeric which gives this dish it’s spiced undertones. This roasted cauliflower recipe also includes tahini which isn’t something I’ve used too often in baking but the flavour along with the other seasonings is truly scrumptious. I also added a generous amount of lemon to this dish which gives it a zingy lift. I’ve found myself adding lemon to recipes a lot recently as it seems to work so well with an abundance of flavours and pulls ingredients together.
Not only is this dish insanely tasty it’s also healthy. Being a vegetable dish to start with means you’re on to a winner but the addition of tahini which is jam packed with protein, along with turmeric which is good for your joints means you can gobbled down every mouthful knowing you’re doing a whole lotta good for your insides.
This roasted cauliflower recipe uses only 7 ingredients from start to finish and is super simple, just toss the cauliflower in the seasoning and bake. It really is that easy! The flavours in the dish are a tantalizing treat for your taste buds, unlike anything you would have had before I’m certain of it.
When putting together a midweek meal or weekend feast this dish is a winning addition to any menu. We’ve found it to be the perfect accompaniment to so many of our favourite recipes. If you give this recipe a spin let us know what you have it with, we always love to see pictures of your creations and hear from you guys with the #veggievagabonds
Tahini and Turmeric Roasted Cauliflower Recipe
A whole cauliflower
Coconute oil for baking
Salt and pepper to taste
2 heaped teaspoones of tahini
The juice of 1 whole lemon
1 teaspoon of tumeric
1. Preheat oven to 180°C.
2. Chop your cauliflower in to roughly same size pieces.
3. Toss the cauliflower in oil. Then toss in the tahini, tumeric, lemon, salt and pepper.
4. Bake for about 20 minutes stirring half way through to ensure it cooks evenly.
5. Serve and enjoy!
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