Spiced Roasted Cauliflower with Tahini Sauce.

Toss large cauliflower (2) with extra virgin olive oil (5 tbsp) and cumin (4 tsp), smoked paprika (2 tsp), turmeric (2 tsp), cayenne (2 tsp) or hot chilli powder (1 tsp), and garlic powder (4 tsp).

Roast at 200°C for 40 minutes, turning every 10 minutes until crisp and golden. 10 minutes before they are done, add pine nuts (50 g).

Mix tahini (125 g), lemon (1), honey (2 tbsp), and garlic (2 clove) to make the sauce and whisk to combine. Add warm water a little bit at a time, and continue whisking, until it reaches the desired consistency. Add salt and black pepper to taste.

Drizzle the sauce over the cauliflower. Set some aside for the table.