Directions:

• Preheat oven to 425F

• In a small mixing bowl combine ¼ tsp salt, 2 tsp turmeric powder, ¼ tsp pepper, ¼ tsp garlic powder, and enough olive to make the spice mixture into a paste, about 2 tbsp. Stir everything to make a spice paste that is brush-able onto the cauliflower.

• Place the head of cauliflower in a large pan or a large cast iron skillet. Using a pastry brush, or your fingers (your fingers will become yellow stained though), brush the spice paste all over the cauliflower until well coated. If you run out of paste, add 1 tsp turmeric and 1 tsp olive oil back to the mixing bowl and you should have enough for the rest of the head.

• Once oven is preheated and cauliflower is well brushed, place it in the oven and roast until the cauliflower is tender, about 20-25 minutes. If you have a very large head of cauliflower or you are doing 2, the cook times will probably need to be increased. Using a knife, pierce through the head into the main stem. If the knife does not reach the stem easily, the cauliflower needs more time. Once it is pierced easily, the cauliflower is done. Check every 5 minutes after the initial 20 minutes have passed.

• In a mixing bowl, combine ½ cup plain Greek yogurt or sour cream, ¼ cup tahini, the zest of 1 lemon, the juice of ½ lemon, a pinch of salt, a pinch of pepper, and 1 tbsp of olive oil. Stir to combine. Taste for seasoning. If the dip is too thick, thin it out with 1 tbsp of olive oil and a 1 tsp of lemon juice at a time. If the sauce is too tahini flavored for you, top with 1-2 tbsp of the yogurt or sour cream, but we recommend keep the potent tahini flavor to help stand up to the flavors of the other ingredients.

• Thinly slice 2 green onions and toss the white pieces into the dip and stir to combine.

• Chop ½ cup of olives (pitted and with pimento is what we used) and ¼ cup of pistachios. Drain ¼ cup capers.

• Once cauliflower is done, spoon the dip onto a serving tray. Pull the cauliflower from the pan and slice into “steaks”. Top the dip with the cauliflower slices and the sprinkle over the capers, olives, pistachios, and green onion tips.

• Serve family style and enjoy.

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