Roasted Cauliflower and Kohlrabi with Lemon-Tahini Sauce recipe | PCC Community Markets

Ingredients

• 1 large head cauliflower, cut into 1-inch florets
• 2 to 3 kohlrabi – trimmed, peeled and cut into 3/4-inch cubes
• 2 tablespoons high-heat oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/4 teaspoon sumac or ground cumin
• 2 tablespoons chopped fresh parsley
• 3 ounces mixed baby greens