Roasted Cauliflower with Tahini

Ingredients

• 1 large head cauliflower, (cut into florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped oregano
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 teaspoon red wine vinegar
• 1/4 cup tahini
• 1 clove garlic, (minced)
• 1 medium shallot, (minced)
• 4 pepperoncini, (thinly sliced)

Instructions

1. 1

   Add the cauliflower to a baking sheet and toss with olive oil and oregano. Season with kosher salt and pepper.

2. 2

   Spread in a single layer on the baking sheet and roast the cauliflower until tender and slightly charred, about 25 minutes. Sprinkle it with vinegar and set aside.

3. 3

   In a small bowl whisk together the tahini with the garlic and ¼ cup (57g) of water until a thin sauce forms (note: it will clump before it thins).

4. 4

   Spread the tahini sauce on a serving plate or bowl and top with the roasted cauliflower. Garnish with the shallot and pepperoncini and serve.