Carmelized Cauliflower with Tahini Sauce

                                                                                                  A Raw Fusion Creation

Vegan and Gluten-Free

Many of us are subsisting on a variety of liquid greens these days as we are in the midst of the Green Smoothie Experience, but if you are ready for some solid food or not participating, here’s a super-satisfying dish that I adapted to the Raw Fusion Lifestyle.

I discovered this utterly delicious dish¬†at a restaurant in Phoenix a couple of years ago (Pita Jungle) and couldn’t wait to develop a raw fusion version, which keeps the sauce raw. This makes a very satisfying main course served over a bed of baby spinach or other leafy greens.

Most people would serve this with some kind of protein or starch, but the Raw Fusion philosophy is to minimize the amount of cooked and concentrated foods at any one meal. ¬†Anything that is not a fruit, vegetable or leafy green is concentrated; Food that has been cooked over 115 degrees has lost most of it’s nutritional profile and virtually all of its enzymes. ¬†Combining this creamy (yet vegan!) creation with leafy greens (arugula, butter lettuce, baby spinach, spring greens, chopped kale, etc.) makes it guilt-free and easily digestible.

If you love garlic (and I certainly do!) you can add either fresh garlic to the browning coconut oil or some garlic powder to the blended tahini sauce.  What I usually do is put in a few drops of Kyolic Aged Garlic Extract (liquid) in the sauce.  Kyolic is a nice thing to have on hand as it adds a unique garlic flavor to dishes that I would prefer not to have overshadowed by the intense flavor.


1 head of cauliflower
1 medium white or sweet onion, diced finely
Coconut oil
¬Ĺ jar of Artisana raw tahini (or sesame seeds, water, olive oil blended)
Juice from 1 lemon
1 tsp. paprika
¬ľ tsp. cayenne pepper
Sea salt to taste

Optional:  Add 1 tsp. crushed garlic to browning oil or garlic powder to the tahini sauce.

Directions: Steam cauliflower lightly. Let cool and break into small pieces. Heat coconut oil and fry onions first, adding the cauliflower a little at a time. Let the pieces get brown and carmelized and then remove from heat. If very oily you can blot a bit with paper towel.

In blender mix the tahini, adding lemon juice, paprika, cayenne and salt. Add water if you need to thin out. This sauce should be at room temperature or slightly warm from the blending. Spoon over each serving of cauliflower .  You can sprinkle paprika over the top or a bit more cayenne, if you like it spicy.

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