Turmeric Whole Roasted Cauliflower

Turmeric cauliflower with tahini dressing, herbs and chili on top.

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Turmeric Whole Roasted Cauliflower

Enjoy this vegan and festive Turmeric Whole Roasted Cauliflower with a creamy garlic sauce and a tangy tahini dressing. It’s topped with fresh herbs and chilies for a burst of flavor and color. This recipe is easy to make and perfect for a main or a side dish during the festive season.

Prep Time10

Cook Time25

Total Time35

Course: Christmas, Main Course, Side Dish

Cuisine: Indian

Servings: people

Calories: 451kcal

Author: Jen Sim

Equipment

baking tray
Parchment paper
mixing bowl

Ingredients

1 Whole cauliflower remove stem and leaves from cauliflower
Salt to taste
2-3 teaspoon turmeric
1-2 teaspoon of paprika
2-4 tablespoon Vegetable or sunflower oil

Garlic sauce

1 cup of yogurt plain full low fat yogurt or vegan yogurt
1 garlic clove grate or mince
1 lemon juice
Salt to taste

Tahini dressing

½ cup of tahini
2-3 tablespoon water
½ lemon juice
Salt to taste
3 tablespoon of olive oil

Toppings

1 handful of parsley chopped
6 Red and green chilies chopped

Instructions

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with parchment paper and lightly grease it with some oil.
Bring a large pot of salted water to a boil and carefully add the whole cauliflower. Cook for 5 minutes, then drain and steam-dry for a few minutes.
In a small bowl, whisk together the turmeric, paprika, salt and oil until well combined. Rub the marinade on the cauliflower. Roast for 25 minutes, or until golden and tender.
While the cauliflower is roasting, make the sauce and dressing. In a small bowl, stir together the yogurt, garlic, juice of 1 lemon and salt until smooth. In another small bowl, whisk together the tahini, juice of 1 lemon, salt and olive oil until creamy.
Once the cauliflower is done, take it out of the oven. Add yogurt sauce to a large platter and transfer the cauliflower to the sauce. Then drizzle some of the tahini dressing over it. Sprinkle with chopped parsley and chili for some freshness and heat.
Enjoy this mouthwatering roasted cauliflower.

Notes

Choose a white and firm cauliflower without any brown spots or bruises for the best flavor and texture.
Boil the cauliflower for a few minutes before roasting it to make it tender and easy to cut.
Adjust the seasoning of the sauce and dressing to your liking. You can add more or less salt, lemon juice, garlic, or tahini depending on your taste buds.
Serve this dish hot and fresh. If you make it ahead of time, the cauliflower might lose its crispiness and the sauce might dry out.

Nutrition