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Roasted Cauliflower with Tahini Sauce

"Roasting cauliflower intensifies its flavor. Served with a creamy tahini sauce, this is a simple yet delicious side dish or starter. It's also great as part of a meze spread. You can serve the cauliflower hot or at room temperature."

Ingredients :

• Cauliflower:
• 2 tablespoons olive oil, divided
• 1 head cauliflower, broken into florets
• 2 teaspoons za'atar
• 1 teaspoon salt
• Tahini Sauce:
• 2 tablespoons plain yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice, or more to taste
• 1 tablespoon warm water, or as needed
• salt to taste
• Garnish:
• 1 tablespoon sesame seeds
• 1/2 teaspoon sumac powder (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil.
• Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes.
• Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired.
• Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet.
• Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.

Notes :

• Sumac has a lemony flavor that contrasts well with the creamy tahini sauce. If you don't have sumac, you can sprinkle additional za'atar over the finished dish instead.

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