Roasted Cauliflower with Tahini Sauce

Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavour that pairs perfectly with the tart tahini dipping sauce in this dish.

¼ cup extra-virgin olive oil
4 tsp. ground cumin
2 heads cauliflower, cored and cut into 1½" florets
sea salt
black pepper, freshly ground
½ cup tahini
3 cloves garlic, smashed and minced into a paste
1 lemon, freshly squeezed

Preheat oven to 500°F (260°C/240°C fan, Gas Mark 10).

Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly.

Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes.

Meanwhile, combine tahini, garlic, lemon juice and ½ cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Makes 4-6 servings.