Roasted Cauliflower with Tahini

Roasted until properly dark, not politely pale.

⏱ 40 min · easy · 🍽 serves 4

Ingredients

• 1 large head cauliflower, in florets
• 1/4 cup olive oil
• 1 tsp cumin
• 1/3 cup tahini
• Juice of 1 lemon
• 1 garlic clove, grated
• 3 tbsp cold water
• 2 tbsp toasted pine nuts
• Chopped parsley
• Kosher salt

Steps

1. Heat the oven to 450F with the pan inside.
2. Toss the cauliflower with the oil, cumin and plenty of salt.
3. Spread on the hot pan in one layer and roast 25 to 30 minutes without stirring, until the edges are properly brown and some pieces are nearly black.
4. Whisk the tahini with the lemon juice, garlic, water and salt until it turns pale and pourable.
5. Spoon the sauce onto a platter, pile the cauliflower on, and finish with pine nuts and parsley.