Roasted Turmeric Cauliflower with Tahini Drizzle

Not a fan of the word, 'superfood', I have to give props to turmeric. We just filmed an episode of The Doc and Chef Show where Dr. Loomis dives into all the truly incredible health benefits (the list is loooooong!) and I follow up with this delicious Roasted Turmeric Cauliflower!



  • 1 cauliflower cut into florets
  • 1 tablespoon ground turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon garam masala
  • 1/4 teaspoon sea salt
  • ¼ teaspoon pepper
  • Cilantro for garnish, optional
  • lime or lemon wedges for garnish, optional



Preheat oven to 400°F. Line a baking sheet with parchment paper.

Rinse the florets so the spices easily adhere. Place the florets in a large bowl and work the spices into each one.

Spread cauliflower out in a single layer on baking sheet and bake for 35-40  minutes, stopping to stir halfway through cooking.


Tahini Drizzle

  • ¼ cup tahini
  • 1 lemon juiced
  • 2 tablespoons maple syrup or 3 pitted dates
  • 1 pinch crushed red pepper
  • 1 teaspoon garlic powder
  • 1 1/2 cups water
  • Pinch of salt and pepper to taste

Blend until creamy and store in fridge in a sealed container. Will last 2 weeks.




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