Roasted Cauliflower with Tahini-Lemon sauce

Provisions:

1 head cauliflower, sliced into 1″ discs or broken into florets

Cumin powder, to taste (about 2 generous teaspoons)

Salt and pepper, to taste

Olive oil, for brushing

1/2 cup tahini

Juice of 1/2 a lemon

2 cloves garlic, minced

1 big spoonful plain yogurt (if mixing the tahini sauce)

Method:

Pre-heat oven to 200C / 400F.

Slice the cauliflower into 1″-thick discs (all the way across), or separate into large florets. Arrange on a nonstick baking sheet. Brush each piece lightly with olive oil (coating both sides) and sprinkle with the cumin, salt and pepper. Place in the oven to roast for 20 minutes or until golden brown, carefully flipping once halfway through.

In a small bowl, combine the tahini, lemon juice, minced garlic and yogurt. Add a pinch of salt to taste, if desired. Drizzle or spread atop each crispy piece of cauliflower.

If tahini becomes oily or too thick when mixed with other ingredients, mix the crushed garlic with the lemon juice and drizzle over the cauliflower, followed by the plain tahini.

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Roasted Cauliflower with Tahini-Lemon sauce