Roasted Cauliflower With Tahini-Garlic Sauce

I made this tonight along with the spaghetti zucchini.

Ingredients

    1 large cauliflower, broken into florets
    Salt to taste
    Freshly ground pepper to taste
    2 tablespoons extra virgin olive oil
    2 to 3 garlic cloves, to taste, cut in half, green shoots removed
    1 cup sesame tahini
    ¼ to ¾ cup fresh lemon juice, to taste

Preparation

    Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.

    Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.

    Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt), and adjust salt and lemon juice. Serve with the cauliflower.

http://cooking.nytimes.com/recipes/1012834-roasted-cauliflower-with-tahini-parsley-sauce