Print Friendly, PDF & Email

roasted cauliflower

In the mood for an easy appetizer or mid-day snack? I’ve got something yummy for you. I like spicy foods big time. If you can’t handle the heat, back down the cayenne. If you can, go heavy and you will enjoy this one!


  • 1 head cauliflower (or 1 frozen bag of florets)
  • olive oil
  • 2 tsp cumin
  • 2 tsp cayenne
  • 2 tsp curry
  • 1 tsp ginger
  • salt to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2-3 garlic cloves

*Preheat oven to 400 degrees

Place your cauliflower in a bowl and drizzle with olive oil and season with all of your dry spices. Toss around to coat thoroughly.

On a baking sheet, spread out all the cauliflower in an even layer. Roast for 40-50 minutes.

For tahini sauce:

Take tahini, lemon juice, minced garlic, cayenne, salt and combine. If you prefer, add a touch of water to create a nice dip and less of a paste texture. Alternately, use in a paste like state for wraps or to top grilled chicken.

I use tahini and combine with roasted or boiled cauliflower in a Cuisinart to create “fummus” or faux hummus 🙂

Live healthy,

JTG Nutrition