roasted cauliflower with tahini yogurt dressing
adapted from Yotam Ottolenghi 
1 small head cauliflower, cut into small florets
extra virgin olive oil, for drizzling
2 tablespoons tahini
1/4 cup yogurt
1 tablespoon lemon juice
1 garlic clove, minced
2 scallions, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 teaspoon fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
1. Preheat oven to 400 degrees F.
2. On a parchment or silpat lined baking sheet, spread out the cauliflower florets in a single layer. Roast in the oven for about 20 minutes, or until they begin to brown. Remove from the oven and allow to cool to room temperature.
3. Meanwhile, add the tahini, yogurt and lemon juice to a medium bowl. Have a cup of water handy. Begin stirring the ingredients together with a spoon. It will quickly stiffen up, almost like a heavy batter. Begin adding dribbles of water into the mixture, working it in well with each addition, until the dressing lightens up (it should be easily spoonable/pourable). Stir in the garlic, scallions, parsley and mint. Taste, and add salt and pepper to suit.
4. When the cauliflower has cooled, empty the pan into the bowl of dressing and stir gently, bringing the sauce up from the bottom of the bowl to mix with the florets. Serve immediately