Ingredients:

  • 1 medium head cauliflower (approx. 2 lbs / 900g)
  • 3 tbsp melted unsalted butter
  • 3 cloves minced garlic
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cumin
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 small clove grated garlic
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Remove the outer green leaves from the cauliflower. Slice a thin sliver off the bottom of the stem so the head sits perfectly flat in your baking dish.
  2. In a small bowl, whisk together the melted butter, minced garlic, smoked paprika, salt, pepper, and cumin.
  3. Using a pastry brush, coat the entire head of the cauliflower generously, ensuring the paste gets into the crevices between the florets.
  4. Place the cauliflower in the dish and roast for 40–50 minutes. Every 15 minutes, spoon the rendered butter from the bottom of the dish back over the top until it reaches a deep mahogany color.
  5. While the cauliflower rests for 5 minutes, whisk together the tahini, lemon juice, maple syrup, and grated garlic.
  6. Slowly add warm water one tablespoon at a time to the tahini mixture until the sauce is velvety and pourable.