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Roasted Turmeric Cauliflower with Tahini Drizzle
Roasted Turmeric Cauliflower with Tahini Drizzle

Two nutrition dynamos in one! Cauliflower, a cruciferous vegetable known for its many health benefits, is paired with turmeric, renowned for its powerful anti-inflammatory properties, which adds not only a vibrant yellow hue but also a rich depth of flavor.

Serves 4 as a side dish, 2 as an entrée.


1½ pounds of cauliflower florets

1 tablespoon ground turmeric

2 teaspoons curry powder

½ teaspoon garam masala

¼ teaspoon pepper

1-2 tablespoons lime juice

Lime wedges for garnish, optional

Tahini Drizzle (recipe below)

Cilantro for garnish, optional

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Rinse the cauliflower florets so the spices can easily adhere. Place the florets in a large bowl, sprinkle the spices over them, and work the spices into each one.
  3. Spread the cauliflower out in a single layer on baking sheet and bake for 30-35 minutes, stirring halfway through cooking. They are done when the cauliflower is fork-tender and just starting to brown on the edges.
  4. Arrange cauliflower on serving plates. Pour Tahini Drizzle on top and sprinkle with lime juice.
  5. Garnish with cilantro and lime wedges, if desired.

Tahini Drizzle

This remarkable concoction is a harmonious fusion of flavors, carefully crafted to add an irresistible finishing touch to any dish.

Makes 1½ cups.


¼ cup tahini

Juice of 1 lemon, about 2 tablespoons

3 pitted dates

1 pinch crushed red pepper

1 teaspoon garlic powder

1½ cups water

Salt-free seasonings to taste

  1. Add all ingredients into a blender and blend until creamy.
  • Store in fridge in a sealed container. Drizzle will last two weeks.
Caryn Dugan
Caryn Dugan

Caryn Dugan adopted a plant-based diet in response to tragedy: in 2008, cancer took her father at an early age and, ten weeks later, tried to take her. In response to her diagnosis, she searched for an answer and found one in the growing body of literature supporting a whole-food, plant-based diet to bolster our natural immune system.


In her 15 years advocating for more plants on plates, Caryn, known as the STL Veg Girl, has spearheaded many successful plant-based events in St. Louis. Most recently, she opened the nation’s first plant-based nutrition and culinary education center, the Center for Plant-Based Living, near St. Louis, MO. The Center also serves as the studio where she and her medical director, Dr. Jim Loomis, film episodes of the popular YouTube series, The Doc and Chef. Find more at

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