Tahini & Cumin Roasted Cauliflower

Ingredients:

• 1 head cauliflower

• Sea salt and pepper, to taste

• 1/2 cup tahini

• 2 tablespoons preserved lemon juice (or 1 tablespoon fresh lemon juice)

• 2 tablespoons olive oil

• 1 cup panko

• ½ cup grated pecorino

• 2 teaspoons ground cumin

Method:

1. Preheat oven to 475 degrees.

2. Slice cauliflower into large slices. Note:  If going for steaks, you will get approx. 2 steaks.

3. On a plate, mix tahini, preserved lemon juice and olive oil.  On a separate plate, mix panko, pecorino, salt and pepper.

4. Dip cauliflower into wet mixture, then dry mixture.  Place on greased baking sheet.

5. Bake for 20-30 minutes.  Serve as it is or served over lightly dressed greens and topped with chopped preserved lemon.