Making veggies the focal point of your meals is an excellent way to pack in the nutrients and incorporate variety into your daily eating routine.  Veggies are so versatile and fun to work with.  They offer all sorts of colors, shapes, sizes, flavors, textures, and health benefits.  Cauliflower is one of those veggies I didn’t start to appreciate until recently.  I used to think of cauliflower as boring and really hard to eat…flashback to the raw veggie platter of dried out cauliflower and broccoli.  But, times have changed and cauliflower is a household favorite these days.  It’s hearty, nutrient-dense, creamy, and man is it tasty when roasted.  It takes on a whole new flavor with the spiced tahini sauce, and it still maintains a super satisfying texture.



Vegan, gluten free, grain free, dairy free

Recipe by Jentry Lee Hull adapted from One Green Planet


  • 1 head of cauliflower, leaves removed
  • 4 large carrots, cut into wedges (I used rainbow carrots)
  • 1 medium onion, roughly chopped
  • fresh thyme, for garnish
  • fresh rosemary, for garnish
  • olive oil (if using a cast iron skillet)


  • 4 Tbsp. tahini
  • juice from ½ lemon
  • 1-2 Tbsp. maple syrup
  • 1 tsp. ground cardamom
  • ½ tsp. coriander
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • ½ tsp. ground mustard seed
  • 1 tsp. garlic powder
  • ½ tsp. turmeric
  • ½- 1 tsp. pink salt
  • ½ tsp. sage
  • 1 tsp. fresh time, minced
  • 1 tsp. fresh rosemary, minced
  • 1 tsp. olive oil, optional
  • 1 Tbsp. water to thin, optional



  • In a small mixing bowl, whisk together ingredients and adjust seasonings to taste.


  • Preheat oven to 400 degrees F.
  • Trim leaves from cauliflower, cut bottom stem down to create an even surface.
  • Cover the bottom of a large pot with about 1 inch of water, set in a steamer basket, and bring water to a boil. Cover and steam cauliflower for 4-5 minutes.  Just enough to get cauliflower tender.
  • Meanwhile, scrub carrots and cut into large wedges. No need to peel the carrots – this is where the majority of the nutrients are.
  • Roughly chop onions.
  • Using a cast iron pan or other circular baking dish, drizzle in olive oil. Use a brush or paper towel to evenly coat the surface of the pan.
  • Place steamed cauliflower in the center and surround the cauliflower with carrots and onions.
  • Pour spiced tahini sauce over the cauliflower, spread with your hands and allow the sauce to drip onto the pan and into the other veggies.
  • Bake for 25-30 minutes at 400 degrees F, or until cauliflower is tender all the way through (test with a fork or knife). Turn halfway through to ensure even baking.
  • Switch oven to high broil and cook for another 5 or so minutes, to lightly brown the cauliflower. Be careful not to burn.
  • Remove from heat, garnish with rosemary and thyme, let sit for a couple minutes before cutting and enjoy!

Thrive on,

Coach Jentry


Gumsaba Fitness Class Schedule Thursday 4/21/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Short Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel –  Short Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Sets N Reps

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Met Con Thursday

8:15AM Sunshine Moraga Womens only Class – Coach James – Sets N Reps

9AM Sunshine Walnut Creek Womens class – Coach Briana – Short Circuit

9:30AM Sunshine Lafayette Rose Court PRIVATE Class – Coach Piper – Sets N Reps

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

11:00AM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)