Roasted cauliflower is sweeter than you would expect. With a creamy-nutty tahini dressing, it makes a savory side dish.
serves 2–4

1 head cauliflower
½ cup tahini
½ cup water
1 Tbsp. plain Greek yogurt
1 Tbsp. fresh lemon juice
½ tsp. sea salt
1 clove garlic, grated or minced
Minced fresh parsley and olive oil, for finishing

Preheat oven to 450°F. Core and trim the cauliflower into bite-sized pieces, then rinse and drain. Transfer florets to a baking sheet in one layer. Roast for 20–25 minutes, until cauliflower looks steamed and the smallest pieces kissed with brown. While the cauliflower is roasting, make the dressing: In a small bowl whisk together tahini, water, lemon juice, yogurt, garlic, and salt until combined.

Transfer roasted cauliflower to a serving bowl. Drizzle tahini dressing over the warm cauliflower and toss lightly. Finish with parsley and a drizzle of olive oil. Serve warm.

Tip: Tahini tends to separate over time. Turn the jar upside down for 30 minutes so the oil reincorporates. Before measuring, scrape the bottom and stir the tahini and it will be easier to work with.