Roasted Cauliflower with Turmeric and Tahini

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.

Trim the leaves and any thick core from the cauliflower base, keeping the head intact. Pat it dry.

In a small bowl, whisk together olive oil, turmeric, cumin, paprika, and salt until the spices are fully distributed in the oil.

Place the cauliflower on the prepared baking sheet. Using a brush or your hands, coat the entire head generously with the spiced oil, working into the crevices.

Roast for 45 to 55 minutes, until the surface is golden and the florets are tender when pierced. The edges should be caramelized, not burned. Tent with foil if edges brown too quickly.

While the cauliflower roasts, in a mortar and pestle, pound the garlic with a pinch of salt until you have a smooth, fragrant paste. Alternatively, use a fine grater.

In a small bowl, combine tahini, the garlic paste, lemon juice (squeezed from the lemon), and salt. Stir well.

Stream in the water a tablespoon at a time, whisking until the sauce is smooth, creamy, and pourable. It should fall from the spoon in a slow ribbon.

In a dry skillet over medium heat, toast the almonds, stirring frequently, for 3 to 4 minutes until fragrant and just golden. Watch carefully — they burn quickly. Remove from heat and set aside.

Spread the tahini sauce generously across a large serving platter, pooling it like a sauce.

Carefully transfer the whole roasted cauliflower to the center of the tahini.

Drizzle any remaining spiced oil from the baking sheet over the cauliflower.

Scatter the toasted almonds and roughly torn parsley over the top. A final squeeze of lemon if desired.