Roasted Cauliflower in Lemon-Tahini Sauce

• 1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
• 4 tsp. olive oil, divided
• 2 cloves garlic, minced (about 2 tsp.)
• 2 Tbs. tahini
• 1 Tbs. lemon juice
• 1/4 tsp. salt
• 1 Tbs. chopped parsley
• 1 tsp. toasted sesame seeds

1. Place oven rack in top position.
2. Preheat oven to 425F.
3. Toss cauliflower with 2 tsp.
4. olive oil, and season with salt.
5. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
6. Meanwhile, heat remaining 2 tsp.
7. olive oil in small saucepan over medium heat.
8. Saute garlic in oil 1 to 2 minutes, or until fragrant.
9. Stir in tahini, lemon juice, 5 Tbs.
10. water, and salt.
11. Simmer over low heat 1 to 2 minutes.
12. Remove from heat.
13. Divide cauliflower among plates.
14. Whisk sauce, then spoon over cauliflower.
15. Sprinkle with parsley and sesame seeds, and serve.

head cauliflower, olive oil, garlic, tahini, lemon juice, salt, parsley, sesame seeds

Taken from www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/ (may not work)