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Credit: Todd Coleman
1/4 cup extra-virgin olive oil
4 tsp. ground cumin
2 heads cauliflower, cored and cut into 1 1/2'' florets
Kosher salt and freshly groundblack pepper, to taste
1/2 cup tahini
3 cloves garlic, smashed and minced into a paste
Juice of 1 lemon
1. Heat oven to 500°. 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.
2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.