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1 head cauliflower
1 tsp red wine vinegar
1/2 cup Basil, roughly chopped
3 Tbsp Tahini
5 Tbsp olive oil
Freshly ground black pepper
Kosher salt
Preheat oven to 425 degrees. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Remove from oven and season with salt.
Meanwhile in a high powered blender, combine the basil, tahini, 2 tablespoons olive oil, red wine vinegar, black pepper, and ¼ cup water. Blend on high until you have a smooth, creamy sauce. Plate cauliflower and drizzle with sauce.
