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1
Preheat oven 425 degrees F
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2
Place cauliflower in a single layer on a baking sheet lined with parchment paper
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3
Add 1/4 tsp each salt & pepper to cauliflower
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4
Bake cauliflower 15 minutes then turn on the broiler on high to cook another 5 minutes
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5
Remove cauliflower from oven & place aside
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6
While cauliflower is cooking, heat a medium pan to medium high
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7
Add extra virgin olive oil to the pan
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8
Once the oil is hot, add the onions to the pan
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9
Cook the onions until tender, stirring constantly
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10
The onions can burn fast so watch carefully & remove when tender 8-10 minutes otherwise they will burn
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11
Place onions on a paper towel & add 1/2 tsp salt & pepper
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12
To the pan you used to cook the onions, turn the heat to low & add minced garlic
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13
You should have enough oil left in the pan otherwise add a tiny bit more
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14
After a minute, turn heat off add lemon juice, paprika, 1 tbsp parsley, tahini & whisk in 12 tbsp warm water to thin (I added 12 tbsp to mine)
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15
Be sure to continuously whisk the sauce as you're adding the water or it may burn
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16
Place cauliflower in a bowl, add onions to the top then spoon tahini over it (I like to reserve about half the sauce for dipping)
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17
Sprinkle remaining cauliflower on top & enjoy!
