Roasted Cauliflower with Tahini Sauce

• 2 tablespoons chopped thyme
• 1 tablespoon sumac
• 1 1/2 teaspoons grated lemon zest
• 1 teaspoon sesame seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper
• 2 small heads of cauliflower (1 1/4 pounds each), 1/2 inch trimmed off the bottoms
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Black pepper
• 1/3 cup tahini
• 1/3 cup fresh lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon pomegranate molasses
• 1/2 teaspoon sumac
• 1/2 teaspoon ground coriander
• Kosher salt
• Chopped parsley

1. Make the cauliflower Preheat the oven to 450.
2. In a spice grinder, grind the first 8 ingredients to a powder.
3. Brush the cauliflower with the olive oil and season generously all over with salt and pepper.
4. Set the cauliflower in a 9-by-13-inch baking dish and rub with the spice mix.
5. Add 11/2 cups of water to the dish.
6. Roast for 1 hour, or until tender and browned; add more water if necessary.
7. Make the tahini sauce In a blender, combine the first 6 ingredients and puree until very smooth.
8. Season with salt.
9. Serve the cauliflower whole, or cut into thick slabs and arrange on a platter.
10. Garnish with parsley and serve with the tahini sauce.

thyme, sumac, lemon zest, sesame seeds, coriander seeds, fennel seeds, ground allspice, red pepper, cauliflower, extravirgin olive oil, kosher salt, black pepper, tahini, lemon juice, garlic, pomegranate molasses, sumac, ground coriander, kosher salt, parsley

Taken from www.foodandwine.com/recipes/roasted-cauliflower-tahini-sauce (may not work)