Roasted Cauliflower with Tahini Sauce Recipe

In a blender or food processor, combine the tahini, garlic, lemon juice, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a pinch of cayenne pepper. Blend until smooth. Tahini pastes can vary in thickness; if the sauce feels too thick, add a little warm water, a teaspoon at a time, until it reaches your desired consistency.

Set the tahini sauce aside for at least 20 minutes to allow the flavors to meld. Meanwhile, preheat your oven to 425 degrees F.

Drizzle the cauliflower with the remaining 2 tablespoons of olive oil, ensuring each piece is lightly coated, then sprinkle with a pinch of salt. Toss everything together right on the baking sheet.

Roast for 20 to 25 minutes, until the bottoms are golden brown. Flip the pieces with a thin spatula and continue baking until the cauliflower is tender all the way through and has developed a deep golden color on all sides.