Tandoori-Inspired Roast Cauliflower Bowls with Tahini

Ingredients

• 1½ cups coconut milk yogurt
• ¼ cup extra-virgin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 4 garlic cloves, minced
• 2 large heads cauliflower, cut into bite-size florets
• ¼ cup tahini
• Freshly ground black pepper, to taste
• Steamed basmati rice, for serving
• 3 avocados, sliced into wedges
• Sliced scallions, for serving
• Sesame seeds, for serving