Roasted Cauliflower with Tahini-Lemon sauce

Perhaps it’s the paint fumes, but the Australian Man and I remain suspended in a smiley, dreamlike state over the quirky “us”-ness of our new home. After months of renovation frustrations and victories, it’s a joy to witness this now bright, beautiful space slowly come together as the boxes dwindle and little trinkets settle into their spots.

As the dust settles (literally – construction creates unimaginable amounts of dust), we find ourselves gathering at our island stools to share share simple, healthy meals as a break from unpacking.

A recent favorite were these golden, caramelized cauliflower morsels slathered with citrusy tahini sauce. It is an embarrassingly easy dish to make, and can be eaten hot or cold, served with any array of things like salad, oil-packed tuna, or stuffed into a hot pita pocket. Simply brush the cauliflower with olive oil, salt, pepper and cumin and roast until practically singed. The result is an amazingly sweet, crunchy cauli you’ll hardly recognize from the mushy boiled stuff of school cafeterias.

A note on tahini: I’ve found that different brands yield different consistencies when mixed with other elements (like lemon juice or water). Some brands split and go oily, while others morph into a stodgy, unspreadable mess.

In the event you find yourself in either of the aforementioned scenarios, fear not. Do a test run with a small scoop of tahini (say 1 tbsp, mixed with a drop of lemon juice or water). If   the consistency changes for the worst, simply deconstruct the sauce instead of mixing it together. Mix the lemon juice and garlic and drizzle over the baked cauliflower, followed by a generous spoon of tahini.