Remove any green leaves from the cauliflower head, but leave the core intact.
Rinse the cauliflower head and pat it dry with a paper towel.
Place the cauliflower head in a baking dish or on a baking sheet lined with parchment paper.
3. Season the Cauliflower:
In a small bowl, mix together the olive oil, smoked paprika, ground cumin, ground coriander, turmeric, garlic powder, salt, and black pepper to make a spice paste.
Brush the spice paste evenly over the entire cauliflower, covering it completely.
4. Roast the Cauliflower:
Place the cauliflower in the preheated oven and roast for about 45-60 minutes, or until it’s tender and you can easily pierce it with a fork.
To get a nicely browned and crispy exterior, you can also broil the cauliflower for a couple of minutes at the end, but be sure to watch it closely to avoid burning.
5. Prepare the Tahini Sauce:
While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt and black pepper.
Add water gradually, stirring continuously, until you reach your desired sauce consistency. The sauce should be smooth and pourable.
6. Serve:
Once the cauliflower is done, remove it from the oven.
Drizzle the tahini sauce over the roasted cauliflower.
Garnish with chopped fresh parsley for a pop of color and flavor.
7. Slice and Serve:
You can either slice the cauliflower into wedges or serve it whole. It’s often impressive to serve it whole and let guests slice it at the table.
