After going out to lovely restaurants with family and friends,  I love having evenings where  I just cook healthy vegetarian dishes. My “me” time, often after a good workout, is followed by a simple recipe. I cannot describe how easy this comes together, complete with aromas of baking with my favorite spices. Make this and get on your couch with your favorite binge series. Mine is “My brilliant friend” on Max.

Ingredients:

For the cauliflower:

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp Aleppo pepper 
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp all spice 
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

For the turmeric tahini sauce:

• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp ground turmeric (for a golden color)
• 2-3 tbsp water (to thin the sauce)
• Salt to taste
• 1 tbsp olive oil

For garnish:

• Fresh parsley or cilantro, chopped
• Pomegranate seeds (for color and a burst of sweetness)
• Toasted pine nuts or slivered almonds (optional)
• Roasted  almonds

Instructions:

1. Preheat the oven: Set the oven to 425°F (220°C).
2. Prepare the cauliflower: In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, turmeric, coriander, salt, and pepper. Make sure the florets are well-coated with the spices.
3. Roast the cauliflower: Spread the cauliflower evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, flipping halfway through, until the edges are golden and slightly crispy. Drizzle the lemon juice over the cauliflower halfway through roasting for extra flavor.
4. Make the turmeric tahini sauce: In a bowl, whisk together the tahini, lemon juice, garlic, turmeric, olive oil, and a pinch of salt. Slowly add water, one tablespoon at a time, until you achieve a smooth and pourable consistency.
5. Assemble the dish: Once the cauliflower is roasted, transfer it to a serving dish. Drizzle generously with the turmeric tahini sauce.
6. Garnish: Sprinkle the dish with fresh parsley or cilantro, pomegranate seeds for a burst of color, and toasted pine nuts or almonds for added texture and crunch.