Roasted Sprouting Cauliflower with Tahini Maple Drizzle

The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting and a little unexpected for autumn.

Ingredients:
1 pound sprouting cauliflower (or regular cauliflower florets)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Sea salt and fresh ground pepper, to taste
2 tablespoons pumpkin seeds (optional, for crunch)

Tahini Maple Drizzle:
3 tablespoons tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
2-3 tablespoons warm water (to thin the sauce)
Pinch of salt

Method:
1. Preheat the oven to 425°. Toss the sprouting cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

2. In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and enough warm water to create a smooth, pourable sauce.

3. Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini maple sauce and sprinkle with pumpkin seeds for extra crunch.