Roasted cauliflower and nutty tahini pair perfectly in this simple side dish. Serve alongside a grilled steak and crisp greens for a well-rounded meal packed with bright flavor.

Roasted Cauliflower with Tahini Dressing
Yield: 2 to 4 servings

1 head cauliflower, cut into small florets
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/3 cup tahini
1 clove garlic, minced
4 tablespoons lime juice
1 teaspoon white wine vinegar
1 tablespoon water
1 tablespoon parsley, chopped
Pinch crushed red pepper flakes

1) Preheat an oven to 375 degrees Fahrenheit.

2) Spread the cauliflower on a baking sheet, drizzle with olive oil and season with 1 teaspoon of salt and a few grinds of black pepper. Toss to combine so the cauliflower is evenly coated and then spread into an even layer. Bake in the oven until tender and browned in spots, about 40 minutes, tossing occasionally as it cooks.

3) While the cauliflower cooks, make the tahini dressing. In a small bowl, whisk the tahini, garlic, lime juice and vinegar together. At this point, the dressing will begin to seize and almost look curdled. Whisk in the water and the mixture will become smooth. Stir in the parsley, 1 teaspoon of salt, a few grinds of black pepper and a pinch of crushed red pepper flakes. Set aside.

4) Serve the cauliflower warm with the tahini dressing drizzled over the top or in a small bowl on the side.