Turmeric Cauliflower

This aromatic Turmeric Cauliflower dish from London’s Genesis restaurant is comforting, nutritious, and full of flavour. It goes wonderfully with any meal as a starter but can also be enjoyed on its own as a main. This easy-to-prepare recipe will leave you feeling warm and satisfied by the tasty combo of roasted cauliflower, green tahini sauce, flaked almonds, and sultanas.

If you want a delicious recipe jam-packed with health benefits, look no further!


Turmeric Cauliflower

  • Prep Time 20m
  • Cook Time 40m
  • Servings 2 as a main, 4 as a starter


  • 1 large cauliflower
  • 1 tsp smoked paprika
  • 2 tsp turmeric
  • 4 cloves garlic
  • 1/2 red chilli
  • 2 bay leaves
  • 4 1/2 tsp sea salt
  • 2 Tbsp olive oil
  • 250 g light tahini
  • 250 ml water
  • 40 ml lemon juice
  • 30 g flat leaf parsley, roughly chopped
  • 30 g dill, roughly chopped
  • 30 g chives, roughly chopped
  • 1 Tbsp toasted flaked almonds
  • 1 Tbsp sultanas
  • 1/2 tsp sumac
  • 1 Tbsp pomegranate seeds


  • Place the cauliflower, paprika, turmeric, 1 garlic clove, chilli, bay leaves, and 1 1/2 teaspoonfuls of the salt in a large pot of boiling water and blanch for around 7 minutes, until the cauliflower is tender but not mushy. Remove, discarding the water and flavourings, and set aside to cool to room temperature.
  • Preheat the oven to 200°C. Drizzle the cauliflower with the oil and roast on a tray for 20 to 30 minutes or until golden brown.
  • Grate the remaining garlic cloves and whisk together with the tahini, water, lemon juice, and the remaining salt in a large bowl until combined. Place in a high-speed blender with the parsley, dill, and chives and blend until bright green.
  • To serve, cut the cauliflower into quarters and place one on each plate. Drizzle generously with the tahini sauce and top with the almonds, sultanas, sumac, and pomegranate seeds.

Adapted from a recipe by Genesis.