If you know, you know 😉 This recipe is dedicated to the crispy turmeric cauliflower from @erewhonmarket one of my favourite weekly treats outside of quarantine life. I’ve been having withdrawals, so I have mastered my version of a healthier baked/ not fried version of this delicious dish. The real star of the show here is tahini, which is the most versatile ingredient I love to use in the kitchen on anything and everything. Bonus health points if you buy the coloured cauliflower, which I found at the Venice Farmers market. The colours boost our cells with a higher dose of antioxidants and micronutrients than the regular white. Eat the rainbow is my mantra always, but especially when it comes to cauliflower!
2 heads of cauliflower, cut into florets
¼ cup extra virgin olive oil
¼ tahini
1 clove garlic finely minced
1 lemon juiced
1 tbsp maple syrup (optional)
¼ cup warm water
1 tbsp turmeric
1 tsp salt
1 tsp black pepper
1. Preheat the oven to 385 degrees F, line a baking tray with parchment paper.
2. Add all ingredients to a glass and whisk together using a fork, or small dressing whisk. Slowly add water as needed. If it’s too thick add more water.
3. Cut cauliflower into florets and add to a large mixing bowl. Drizzle them with the dressing and cover well.
4. Bake for 15-20 mins, until golden brown and crispy. Be careful, I have managed to burn these many times!
