1 head cauliflower, cut into small florets
3 Tbsp EVOO
3 Tbsp apple cider vinegar
1/2 tsp ground turmeric
1/2 tsp garam masala powder
pinch of sea salt
1/4 cup tahini
- Preheat oven to 420.
- Toss the cauliflower florets in a bowl with the EVOO, apple cider vinegar, turmeric, garam masala, and sea salt. Mix until combined evenly.
- Place the florets on a parchment lined baking sheet and pour the remaining marinade on top.
- Roast for 25 minutes, flipping once, or until golden.
- Drizzle the tahini on top of the florets.