Tahini-Roasted Cauliflower With Lemony Herb Oil
[Vegan]

To Make the Baharat Spice Blend:

1. Toast peppercorns, coriander, cumin, and cloves on a hot, dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add the rest of the spices and mix them together.

To Make the Tahini Coating:

1. Mix all ingredients together. Add more water if the mixture seems too thick. It should be spreadable.

To Make the Lemony Herb Oil:

1. Blend all ingredients into a smooth, pesto-like paste.

To Make the Cauliflower:

1. Preheat oven to 390°F. Brush cast-iron skillet or another oven-proof dish with olive oil.
2. Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
3. Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
4. Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork.
5. Increase oven temperature to 435°F and bake cauliflower for an additional 5-10 minutes until small brown spots appear.
6. Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.