Now Reading
Turmeric Cauliflower and Creamy Avocado-Yogurt Sauce

Turmeric Cauliflower and Creamy Avocado-Yogurt Sauce

As a side dish or light lunch, this turmeric cauliflower is roasted in whole steak slices an served with an easy avocado-yogurt sauce. A bright, flavorful, veggie meal.

Last weekend I was trying to have a little fun with our lunch (read: I made a special trip to the grocery store, then I made a huge mess in the kitchen, and then I took photos, and then we could finally eat. Thank goodness my husband is patient)

I love a goddess/buddha/wellness/whathaveyou bowl as much as the next person (see: so many of my past recipes); but it’s nice to depart from the template every once in a while!

I roasted cauliflower steaks after rubbing them with salt, olive oil and turmeric, and served them atop my current favorite kitchen secret weapon: an easy yogurt sauce made in a blender or food processor full of herbs, avocado, jalapeño and more. Dave and I each ate two slices of roasted cauliflower – it was so good! And it was a light lunch that was not light on flavor.

See Also

If you are thinking you’d like a little more rib-stickiness to this meal, I’d add a cup of cooked whole grains – barley, quinoa or freekeh would be delish. Trust me, you’ll have enough sauce, if you can stop from eating it with a spoon!

Click here for the avocado sauce recipe.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turmeric Cauliflower and Creamy Avocado-Yogurt Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 whole head cauliflower (cut into thick slices)
  • 1 cup cherry tomatoes (halved)
  • 1 tsp. turmeric powder
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt

Avocado-Yogurt Sauce

  • Click the link above for the recipe.

To Serve

  • 2 oz. feta cheese (crumbled)
  • 2 tbsp. chopped pistachios
  • 1 tbsp. fresh chopped cilantro


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. On a sheet pan, toss turmeric, salt and olive oil with cauliflower slices, coating them well. Arrange in a single layer. Add the cherry tomatoes to the same sheet pan. Roast until the cauliflower is fork-tender and has some nice browning.
  3. Meanwhile, blend the yogurt, avocado, lime juice, jalapeño and a pinch of salt together in a high-powered blender or food processor. Adjust the thickness with water if you desire.
  4. Serve the roasted cauliflower and tomatoes on top of some of the avocado sauce, a few tablespoons. Top the entire plate with feta, pistachios and cilantro.


View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top