Roasted Cauliflower with Tahini Lentils

Heat the oven to 425°F (220°C). Toss the florets with 45 ml of the oil, the cumin, paprika, and 1 teaspoon salt. Spread on a large sheet pan with cut sides down and space between pieces. Roast 25–30 minutes, flipping once at 15 minutes, until tender and well charred at the edges.

While the cauliflower roasts, put the lentils, bay leaf, and the smashed garlic clove in a saucepan with the water. Bring to a boil, then reduce to a gentle simmer and cook 20–25 minutes until tender but holding their shape. Salt the water in the last 5 minutes. Drain, discard the bay and garlic.

Whisk the tahini with the lemon juice, the grated garlic clove, and a pinch of salt. It will seize and thicken — keep going. Add the ice water a tablespoon at a time, whisking until it lightens to a smooth, pourable sauce.

Toss the warm lentils with half the tahini sauce, the remaining 15 ml olive oil, the lemon zest, and half the parsley. Season with salt. Spread on a platter, top with the roasted cauliflower, drizzle over the remaining tahini, and finish with almonds and the rest of the parsley.