1 whole organic cauliflower

2-3 tablespoons ghee

1 teaspoon turmeric

1 teaspoon curry

1/4 teaspoon coriander

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Chopped cilantro for garnish

Lemon Tahini Dipping Sauce:

1/2 cup tahini

2/3 cups water (add more if you like it thinner)

3 tablespoons fresh lemon juice.

1 clove garlic

1 tablespoon olive oil

3/4 teaspoon sea salt

Pinch of black pepper


Preheat oven to 400.  Trim cauliflower and place on a small baking sheet lined with parchment paper. Melt ghee in a small saucepan and add turmeric, curry, coriander, sea salt and pepper.  Stir to combine.   Pour ghee mixture over cauliflower and cover all areas as best you can.  Use a brush if needed.  

Cover the cauliflower with foil and place in the oven.  Remove foil after 30 minutes and cook for an additional 30-45 minutes.  You can briefly broil at the end to make it crispy if desired.

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