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.

📝 Ingredients

• 1 Whole cauliflower (remove stem and leaves from cauliflower)
• Salt to taste
• 2-3 tsp turmeric
• 1-2 tsp of paprika
• 2-4 tbsp Vegetable or sunflower oil
• 1 cup of yogurt plain full (low fat yogurt or vegan yogurt)
• 1 garlic clove (grate or mince)
• 1 lemon juice
• Salt to taste
• 1/2 cup of tahini
• 2-3 tbsp water
• 1/2 lemon juice
• Salt to taste
• 3 tbsp of olive oil
• 1 handful of parsley chopped
• 6 Red and green chilies chopped

👨‍🍳 Instructions

1. 1Preheat 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.
2. 2Bring 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.
3. 3In 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.
4. 4While 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.
5. 5Once 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.
6. 6Enjoy this mouthwatering roasted cauliflower.