Makes 4 Servings
1 head of cauliflower, cut into florets
1 tablespoon za’atar (or 1 tsp oregano, 1 tsp sesame seeds, and 1 tsp sumac)
1 teaspoon cumin
1/2 teaspoon paprika
8 ounces spaghetti (gluten-free optional)
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
¼ cup tahini
1 lemon, juice and zest
mixed herbs, for garnish
Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil and all of the spices. Transfer to a baking sheet and roast for 30 minutes, or until tender and slightly charred. Set aside.
In a large stockpot, cook pasta in boiling, salted water until slightly underdone. Drain and lightly toss in olive oil, reserving 2 cups of the cooking liquid to be used for the sauce later. Finishing cooking the pasta in the sauce creates a creamier texture and allows the pasta to soak up more flavor.
In a medium-sized sauté pan, heat olive oil over medium-low heat. Cook garlic in the olive oil for 1 minute, until aromatic. Add tahini and the reserved 2 cups of cooking liquid from the pasta, stirring to combine until a sauce consistency is formed. Season with salt and pepper. Bring the sauce to a simmer and add the pasta, cooking until al dente. Finish with lemon juice, zest and any herbs you have lying around, mint is a great addition!