Cauliflower with Tahini and Dukkah

This recipe dresses roasted cauliflower florets with a tahini sauce brightened with lemon juice and cayenne. We used cilantro in our sauce, but flat-leaf parsley is a good substitute. When buying cauliflower, look for a head with densely packed florets. Medium florets, about 1½ to 2 inches, were best in this dish; smaller pieces became mushy. And a hot oven and heated baking sheet were key to browning the cauliflower before it overcooked. For a crunchy, nutty alternative topping, substitute 1⁄3 cup dukkah (see sidebar) for the cashews.