Roasted Cauliflower With Lemon Tahini Sauce

Ingredients

• 1 large head of cauliflower (cut into florets)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder (for color)
• 1 teaspoon smoked paprika
• ½ small preserved lemon (a bit under 1 oz, about 15-20 grams, seeds removed and finely chopped (see notes for alternatives))
• 2 tablespoons light tahini
• ½ cup Greek yogurt (3 oz or about 100 grams)
• 1 garlic clove (minced)
• ⅓ teaspoon salt
• 3-4 tablespoons water (to thin the sauce out)
• ⅓ cup slivered almonds (about 1 oz or 30 grams)
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1.5 tablespoons lemon juice (about the juice of ½ lemon)
• Charred lemon slices (optional)
• A handful of cilantro (coriander or parsley)