Roasted Cauliflower w/ Garlic Tahini Sauce

Roasted Cauliflower:

1. Rinse a whole head of cauliflower, keeping the leaves on. Place it in boiling salted water and boil for about 8 minutes.
2. Heat oven to 450°F.
3. Remove the cauliflower from the water and place it on a sheet tray. Let it steam dry for 10 minutes.
4. Douse the cauliflower generously in olive oil and season with sea salt.
5. Place the cauliflower in the preheated oven and let it cook for 40-45 minutes. Remove and enjoy!

Garlic Tahini Sauce:

1. Add oil to a pan at low-medium low heat. Add minced garlic and let it cook for about 5 minutes until it's cooked and fragrant (do not let it burn; cook less if needed).
2. After the garlic is cooked, use the back of a rubber spatula to smash it until it's smooth. It should smash easily; if not, cook a little longer.
3. Combine the smashed garlic and lemon juice in a medium bowl.
4. Add the tahini, maple syrup, salt, and cumin to the bowl. Whisk until the mixture is thoroughly combined.
5. Add ice cold water 2 tablespoons at a time, whisking after each addition until smooth. After about 6 tablespoons, if the desired consistency is reached, enjoy! If it’s too thick, add a few more tablespoons until the sauce reaches your ideal thickness. Enjoy on vegetables, sandwiches, salad, toast, or anything else. The sauce keeps in the fridge for a week.