Addictive Turmeric Tahini Roasted Cauliflower

I'm always amazed at the power of a little spice, a little fat and a little heat to completely transform vegetables. To make them something you eat first off the plate (or save for last, if you're that kind of person).

There are some veggies I enjoy raw, but I'll confess that I generally prefer mine sautéed or roasted, enjoying the warmth and heartiness of otherwise cooling foods. Seriously, you're not wrong if you don't jones for big ole' bowls of leaves—don't assign a value to the degree to which your veggies are cooked. Just eat more of them, whatever way you like 'em!

This dish was inspired by a meal I tried from Music City Mise, a Nashville company that provides curated dinner kits and guidance for the home-chef. The owner, Libby, sent a kit to my house and I whipped it up for some girlfriends. Every single aspect of the meal was delicious, but a Tahini and Tumeric roasted potato dish stuck out in particular. The flavors caramelized and create a deep, rich umami flavor and mouthfeel that had me hooked.

Not familiar with these powerhouse "T" ingredients? Tahini is simply the sesame seed version of almond or peanut butter, a rich and savory spread than is replete with calcium, B vitamins and healthy fats. It's not as sweet as its nutty counterparts, so I love it in salad dressings, mixed into a stir-fry, in hummus or on toast with mashed avocado, sea salt and paprika (wipes drool). Turmeric is just as incredible, with potent antioxidant and anti-inflammatory properties. My friend and dietician Mckel from Nutrition Stripped is the Turmeric Queen, and she has this great description about it, as well as tons of amazing turmeric recipes.

After I polished off the roasted potato dish, I knew I wanted a veggie version. Cauliflower seemed a perfect canvas, and I have never looked back. I make this dish at least twice a week, if not more, and I even crave it for breakfast under two perfectly fried eggs. If you're someone who drags your feet when it comes to vegetables, I urge you to give this a try. And if cauliflower isn't your jam, substitute Brussels sprouts, sweet potatoes or broccoli and watch your cooking time.

Give this a try, and report back to me on your new-found respect for veg!