INGREDIENTS
1/2
head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4 1/2 tbsp
extra-virgin olive oil
About 1 tsp. smoked paprika
2 tsp
kosher salt, divided
1/2 tsp
ground cumin
1/4 tsp
red chile flakes
2
garlic cloves, smashed and peeled
About 2 tbsp. lemon juice
3 1/2 tbsp
well-stirred tahini