Roasted Cauliflower with Tahini

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 cup tahini
• 3 tablespoons cold water
• 1 garlic clove, grated
• Juice of half a lemon
• A handful of pomegranate seeds
• A small bunch of fresh mint, leaves picked

Directions

1. Preheat the oven to 425F. Toss the cauliflower on a rimmed sheet pan with the olive oil, cumin, paprika, and salt.
2. Roast for 25 to 30 minutes, turning once, until deeply browned at the edges and tender in the middle.
3. Whisk the tahini with cold water, grated garlic, and lemon juice until smooth and pourable. If it seizes, whisk in another tablespoon of water.
4. Pile the cauliflower onto a platter, spoon the tahini sauce over, and scatter with pomegranate seeds and mint leaves.