Roasted Cauliflower with Tahini and Mint | Try | Umami

Ingredients

• 1 (2 to 2½ lb) head of cauliflower
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• 2 pinches dried red pepper flakes
• ¼ cup tahini paste (*I strongly recommend Soom brand)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon extra virgin olive oil
• 1 small garlic clove (grated with a microplane or pressed)
• ¼ teaspoon kosher salt
• freshly ground black pepper
• fresh mint leaves (torn into small pieces)
• flaky finishing salt (such as Maldon)