Spiced Roasted Cauliflower with Lemon-Tahini Sauce

Name: Spiced Roasted Cauliflower with Lemon-Tahini Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: Roasted Cauliflower: 1 medium head of cauliflower, cut into florets; Roasted Cauliflower: 2 tbsp olive oil; Roasted Cauliflower: 1 tsp cumin; Roasted Cauliflower: 1/2 tsp smoked paprika; Roasted Cauliflower: 1/4 tsp turmeric; Roasted Cauliflower: Salt and pepper to taste; Lemon-Tahini Sauce: 1/4 cup tahini; Lemon-Tahini Sauce: Juice of 1 lemon; Lemon-Tahini Sauce: 1 garlic clove, minced; Lemon-Tahini Sauce: 1 tbsp olive oil; Lemon-Tahini Sauce: 2-3 tbsp water (to thin); Lemon-Tahini Sauce: Salt to taste; Lemon-Tahini Sauce: Fresh parsley, chopped (for garnish)

Pairs With Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 5 minutes
Cook Time:: 35 minutes
Total Time:: 40 minutes
Yield:: 4 to 6 servings

Ingredients

Roasted Cauliflower

1 medium head of cauliflower, cut into florets 2 medium heads of cauliflower, cut into florets
2 tbsp olive oil 4 tbsp olive oil
1 tsp cumin 2 tsp cumin
1/2 tsp smoked paprika 1 tsp smoked paprika
1/4 tsp turmeric 1/2 tsp turmeric
Salt and pepper to taste Salt and pepper to taste

Lemon-Tahini Sauce

1/4 cup tahini 1/2 cup tahini
Juice of 1 lemon Juice of 2 lemons
1 garlic clove, minced 2 garlic cloves, minced
1 tbsp olive oil 2 tbsp olive oil
2-3 tbsp water (to thin) 4-6 tbsp water (to thin)
Salt to taste Salt to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Instructions

Roast the Cauliflower: Preheat the oven to 400°F. Toss the cauliflower florets with olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until golden brown and crispy on the edges.
Make the Lemon-Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, garlic, olive oil, and a pinch of salt. Add water, one tablespoon at a time, to thin the sauce until it reaches a smooth, pourable consistency.
Serve: Drizzle the roasted cauliflower with the lemon-tahini sauce and garnish with fresh parsley. Serve warm alongside a chilled glass of Rombauer Sauvignon Blanc.