Roasted Cauliflower with Turmeric Tahini Sauce

|A simple way to enjoy this cruciferous vegetable. Creamy turmeric tahini sauce is deliciously perfect alongside!|cauliflower romanesco cauliflower|FOR THE CAULIFLOWER1 head of any cauliflower variety broken into florets2 tablespoons oil1 tablespoon minced garliczest from half a lemonjuice from half a lemonsalt and pepper to tasteFOR THE TAHINI SAUCE1/4 cup creamy tahini2 tablespoons lemon juice1 teaspoon extra virgin olive oil1 teaspoon maple syrup or honey1/2 teaspoon minced garlic1/2 teaspoon turmeric1/4 teaspoon ground ginger1/4 teaspoon coarse salt3 tablespoons water|Preheat oven to 200°C.Place the cauliflower florets in a large bowl.Whisk together the remaining ingredients for the cauliflower in a small bowl then pour into the bowl with the florets. Toss to combine.Spread the florets out onto a baking sheet in a single layer and roast for 10 minutes. Stir to toss the caulifower on the pan and roast for an additional 10 minutes. You can broil on high for the last 1-2 minutes for extra crispy edges if desired.While the cauliflower roasts make the tahini sauce by combining all the ingredients except water in a bowl. Whisk until smooth then drizzle the water in slowly while whisking until you reach a sauce-like consistency. It should be drippable but not too thin. Add or subtract water as necessary for desired consistency.Serve the roasted cauliflower with the tahini sauce while hot.|5.00 minutes|4|Running to the Kitchen