I had super high hopes for this low-carb recipe but sadly it has an off taste. I think it's the tahini, which I love, but it seems to be overpowering the cauliflower. When eaten with cut up veggies like peppers it is definitely edible, but this isn't eat-with-a-spoon/lick-the-bowl-clean kind of recipe. At least not for me anyways. I will probably make this again, but will cut the tahini paste way down. 1/2 cup is just way too much for this dish.
2 Tbs olive oil
2 tsp ground cumin
1 head cauliflower, cored and cut into 1-1/2" florets
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 cup tahini paste
3 cloves garlic, smashed and minced into a paste
juice of 1 lemon
1/8 tsp paprika
Preheat oven to 500°F. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl. Transfer mixture to rimmed baking sheet and spread out evenly. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired). Season with sea salt (if desired) and sprinkle paprika on top. Serve warm or cold with assorted vegetables.
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