Roasted Cauliflower with Lemon Tahini Sauce

Excuse my language but this is the best damn cauliflower I've ever eaten.

I was taste testing in the deli at whole foods today and I totally stole the idea from them. I found this recipe, but altered it a bit...Its really easy and fast, and goes well as a side or as an entree.

Ingredients:

1 Cauliflower

4 tbsp Olive oil

2 cloves of garlic (chopped or crushed)

2 tbsp Tahini

1 tbsp lemon juice (lime works too)

1/4 tbsp salt

Heat the oven to about 425*

Chop the cauliflower and mix it in a bowl with 2 tbsp olive oil, so its covered well.

Place it on a baking sheet. I sprinkled some rosemary on it before I put it in the oven.

*I used to cook cauliflower like this anyways, without the tahini sauce. Its really nice this way also, with salt and pepper and some herb seasoning. The sauce just makes it better.

Sauce:

Saute the chopped garlic in a sauce pan with 2 tbsp oil for about 2 minutes, until you start to smell it.

Stir in the tahini, lemon juice salt and about 1/4 cup water.

Simmer on low heat for a minute or two.

Once the cauliflower is done you can pour this over it and mix it up so it spreads evenly. Add a little pepper and your done!

The salad I served this with had red lead lettuce, kale, quinoa, soaked sunflower seeds, chopped apple, raisins, tomato and bell pepper, with a dressing of olive oil and balsamic vinaigrette, agave, dijon and pepper.

YUMMMMM!