Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
Use a chef’s knife to slice the cauliflower in half. Then cut the cauliflower into smaller florets using your knife. Place the cauliflower on the baking sheet, add olive oil, cumin, coriander, salt and pepper and toss with your hands to combine. Roast until golden and fork tender, about 35-40 minutes.
Meanwhile, add the tahini paste, lemon juice, garlic and salt to a small bowl and stir with a fork or whisk until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth without any clumps.
Serve warm with fresh parsley and tahini sauce, if desired.
Storage: The cauliflower is best enjoyed straight away, but you can store any leftovers in an airtight container for 2-3 days and reheat in the oven.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices and use a different oil.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
Calories: 283kcal | Carbohydrates: 16g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 346mg | Potassium: 588mg | Fiber: 4g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 79mg | Calcium: 77mg | Iron: 2mg