Optional 2 tbsp natural yoghurt (helps keeps the dip creamy)
1 clove minced garlic
2 tsp apple cider vinegar (buy on amazon)
1 tsp chili flakes (to your preference)
¼ tsp salt (buy on iherb or amazon)
2 tbsp water
Instructions
Preheat your oven with top element (grill) to 200C degrees (390 F)
Remove any outer leaves on the cauliflower and wash well
Slice the cauliflower any way you prefer. I prefer just to slice it whole in 1cm thick slices so I get lovely big branch like slices, but you can also cut the florets individually. Don't throw the stem out though, roast that too!
Place on a baking tray and spread ghee evenly or oil of choice
Place on the second highest rack for 10 mins or until golden brown, then flip over for another 6 mins or until golden brown
While the cauliflower is baking, prepare the dipping sauce
Mix all the dip ingredients in a bowl
Gradually add a little water to obtain a 'dipping' consistency, taste and adjust with extra lime juice and salt as needed, it should be slightly sweet and tangy
Set aside until cauliflower is ready
If the tahini dip thickens before serving, add more water
You can store any left over in the fridge, just add more water to thin when needed
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/roasted-cauliflower-with-spicy-tahini-dip-3/