Ingredients

Roasting Spices

• 5 Tablespoons Olive Oil
• 1 1/4 Teaspoons Ground Cumin
• 1 1/4 Teaspoons Sweet Paprika
• 3/4 Teaspoon Fine Sea Salt
• 1 Teaspoon Ground Coriander
• 1/4 Teaspoon Ground Turmeric
• 1/4 Teaspoon Black Pepper
• 1 Pinch Cayenne Pepper

Roasting Vegetables

• 1 Whole Head of Cauliflower, Cunt Into Florets
• 1 Whole Red Onion, Cut Into Wedges

Tahini Sauce

• 1 Tablespoon Lemon Juice
• 1 Teaspoon Harissa Paste
• 1 Clove Garlic, Minced
• 1/4 Teaspoon Fine Sea Salt
• 1/3 Cup Tahini

Directions

1. Preheat oven to 425°.
2. Combine Roasting Spices ingredients in a bowl and whisk. Add Roasting Vegetables and toss until well coated. Spread mixture on a rimmed baking sheet and roast on the top oven rack until golden brown, 30 to 40 minutes, stirring once or twice.
3. In a bowl, whisk together all Tahini Sauce ingredients except tahini, let sit for a minute or two to mellow the garlic.
4. Whisk in tahini. Whisk in some ice water 1 tablespoon at a time until the sauce is smooth and thin enough to drizzle.
5. When vegetables are cooked, serve on warmed pita or flatbread and drizzle with tahini sauce. Other suggested toppings are chopped fresh parsley, tomato, cucumber, and olives.