Ingredients

• 1 cauliflower, florets
• 2 tbsp (30 ml) olive oil
• Salt and pepper
• [object Object]

Steps

1. Toss cauliflower with oil, salt, and pepper; roast at 425°F (220°C) for 20–25 minutes until browned.
2. Whisk tahini, lemon, garlic, and water to drizzle; season. Serve over cauliflower; add herbs if desired.

Pairings

• Wine: Grüner Veltliner – peppery and herbal with tahini; Chenin Blanc (dry) – waxy texture for roasted cauliflower
• Beer: Pale Lager – crisp against nutty tahini; Saison – herbal and dry