Ingredients:

  • 1 medium head cauliflower, cut into bite-sized florets (2 lbs / 900g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup hulled tahini
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • Fresh parsley
  • Toasted sesame seeds

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: Make sure the oven is fully heated before the veg goes in to get that immediate sizzle
  2. Toss the cauliflower florets in a large bowl with olive oil, cumin, smoked paprika, turmeric, salt, and pepper until evenly coated. Note: Use your hands to make sure every nook is covered in spices
  3. Spread the florets on a parchment lined baking sheet in a single layer. Note: If they're touching, they'll steam instead of roast
  4. Roast for 25–30 minutes, flipping halfway through, until florets are golden brown with charred edges.
  5. While roasting, whisk together tahini, honey, lemon juice, and minced garlic in a small bowl.
  6. Slowly add warm water one tablespoon at a time to the tahini mixture, whisking until it reaches a pourable, velvety consistency.
  7. Immediately after removing the cauliflower from the oven, drizzle the tahini honey sauce over the warm florets. Note: The heat from the veg helps the sauce cling to the surface
  8. Garnish with fresh parsley and toasted sesame seeds before serving.