For the Roasted Cauliflower
For the Sauce
Preheat oven to 375° F. Toss cauliflower in olive oil and season with salt. Lay cauliflower out onto a parchment-lined baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once until caramelized on the edges and tender, 25 to 30 minutes.
In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo or freshly ground pepper. Season with sea salt and garnish with the parsley. Drizzle over the roasted cauliflower to your heart’s desire!