Roasted Cauliflower with Tahini

1: Preheat oven to 350°F. Prepare a baking sheet lined with parchment paper and set aside.

2: Bring a large pot of generously salted water to a boil. Gently add the head of cauliflower and simmer for 10 minutes, then drain and transfer to the prepared baking sheet.

3: Pour ¼ cup olive oil over the cauliflower and use your hands to massage it in, ensuring that it gets between the florets. Cook until golden brown, about 40 minutes, rotating the pan halfway through.

4: Whisk tahini with the juice of half a lemon and salt. Slowly add cold water, 1 teaspoon at a time, whisking continuously, until tahini is smooth but still slightly thick.

5: Combine dates, pistachios, red onion, parsley, and capers. Add a squeeze of juice from the remaining lemon half, remaining 1 tablespoon olive oil, and salt to taste.

6: To serve, spread a generous helping of tahini sauce on the bottom of a serving dish and top with cauliflower. Thin the remaining tahini with more water as needed, and drizzle over the cauliflower. Top with date mixture.