This is a fun and delicious spin on my favorite Tahini Bowl. The Turmeric Tahini Sauce adds a warm and colorful quality. It is wonderful on any pile of roasted or steamed veggies.

Roasted Cauliflower w/ Turmeric Tahini Sauce

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • Cauliflower
  • Carrots
  • Brussels Sprouts
  • Onions or Leeks

Protein Serving

Fat Serving

  • The Turmeric Tahini Sauce (above) contributes 1 fat serving.
  • Light oil spray for roasting the veggies
  • Note: I split my oil here and put a little less into the dressing than is called for and use the rest of my oil serving to roast the veggies. 

Maintenance Modifications

  • Grain Additions: Potatoes, sweet potatoes, cooked grain of any kind, all yummy!
  • Protein Additions: Add tofu or tempeh, or increase tahini.
  • Fat Additions: Add more oil for roasting veggies or add it into the sauce.


  1. Preheat the oven to 400 degrees.
  2. Chop the veggies (and potato, if including it) and spray them lightly with oil (optional). Add salt, pepper, and a dusting of curry powder or turmeric, and begin roasting.
  3. Meanwhile, mix together the dressing.
  4. Roast veggies for about 30 minutes, or until sufficiently roasty and delicious.
  5. Weigh your veggies and top with all that tahini turmeric goodness! That’s it!