Ingredients:
1 large head Romanesco, broken into florets
¼ cup plus 2 tablespoons olive oil
1½ teaspoons sea salt
¼ teaspoon freshly ground pepper
¼ cup plus 1 tablespoon tahini paste
¼ cup plus 2 tablespoons water
3 tablespoons fresh lemon juice
1 clove garlic, minced
¼ cup finely chopped flat-leaf parsley

Directions:
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Toss cauliflower with oil, 1¼ teaspoons salt and pepper. Spread in a single layer on the baking sheet and roast, stirring and turning once or twice, until cauliflower is tender and crispy brown in spots, about 45 minutes.
3. While cauliflower is roasting, puree tahini, water, lemon juice, garlic, and remaining ¼ teaspoon salt in a blender until combined. Transfer to a large bowl.
4. Remove cauliflower from oven and immediately add to the bowl of tahini sauce, then add and toss with the parsley.
5. Season with more salt if necessary, and serve warm or let stand at room temperature for a few hours before serving.

Serves 4-6