Roasted Cauliflower with Tahini

Whole cauliflower roasted in the oven until charred and tender, served over a pool of lemon-tahini. Middle Eastern pantry, zero effort.

1. 1

   Preheat oven to 210C. Remove outer leaves from cauliflower. Make a few incisions into the core.

2. 2

   Rub cauliflower all over with 3 tbsp olive oil, salt, paprika, and za'atar.

3. 3

   Place in a baking dish, cover with foil. Roast 45 minutes. Remove foil, roast 20-25 more minutes until charred in spots.

4. 4

   Make tahini sauce: whisk tahini, lemon juice, garlic, and enough cold water to reach a pourable consistency. Season.

5. 5

   Pour tahini sauce on a serving platter. Place whole cauliflower on top.

6. 6

   Scatter toasted pine nuts and parsley over. Drizzle remaining olive oil. Serve at the table for people to break into.