Spice-Roasted Cauliflower With Pine Nuts And Tahini Drizzle

• For the spice-roasted cauliflower and pine nuts:
• 1 cauliflower head, cut into florets
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 3 tablespoons extra-virgin olive oil
• 1 pinch Kosher salt, to taste
• 1 pinch Fresh-cracked pepper, to taste
• 1/4 cup pine nuts, toasted for a few minutes in a dry pan on medium heat
• 1 handful freshly-chopped parsley, as garnish
• For the tahini sauce:
• 1 cup tahini
• 1 lemon, juiced
• 1 garlic clove, pressed or grated
• 1 pinch Kosher salt, to taste
• 1 pinch Fresh-cracked pepper, to taste
• 1 handful freshly-chopped parsley

1. Preheat the oven to 425u0b0 F.
2. In a large mixing bowl, combine the cauliflower florets and spices. Drizzle the extra-virgin olive oil over top and toss to combine. Add the salt and pepper to taste. Toss in the mixing bowl to coat the cauliflower evenly, then spread out on a sheet pan.
3. Roast the cauliflower for about 40 minutes (depending on your oven), flipping once half-way through to ensure the cauliflower is evenly browned and roasted. About 10 minutes before they are done, sprinkle the toasted pine nuts over the florets and give the pan a shake to mix them in with the spices and oil.
4. While the cauliflower is roasting, make your tahini sauce. In a small mixing bowl, add in the tahini, and mix in half of the lemon juice. Whisk to combine, and then add in a garlic clove and salt and pepper to taste.
5. Start adding in warm water a little bit at a time, and continue whisking, until it reaches your desired consistency (I prefer something drizzle-able)! Taste and make sure there is enough salt and pepper, and if you like a little more tanginess add as much of the remaining lemon juice as you'd like (I went with the whole lemon).
6. Add a generous handful of chopped parsley to the tahini sauce and set aside.
7. When the spiced cauliflower and pine nuts are done, remove them from the oven and arrange in a serving bowl. Drizzle with some of the tahini sauce, to taste, top with more fresh chopped parsley, and serve warm. Save the rest of the tahini sauce as a dip or make into a dressing for another day!

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Taken from food52.com/recipes/33182-spice-roasted-cauliflower-with-pine-nuts-and-tahini-drizzle (may not work)