Step 1

Preheat your oven to 450 degrees F and set aside. Break the cauliflower apart using your hands, which is a super easy thing to do that I had never thought of until I bought this book. Place the cauliflower in a large bowl and combine with the oil, salt, coriander, oregano, and pepper. Toss to combine.

Step 2

Line a baking sheet with parchment paper and spread the cauliflower out over it. Roast for 20 minutes or so, turning the tray halfway through.

Step 3

While the cauliflower roasts, whisk together the tahini, miso, vinegar, and 1½ tablespoons of water in a small bowl. Set aside.

Step 4

When the cauliflower is roasted, move it to a large mixing bowl while it's still warm and toss with the sauce and sesame seeds. Serve immediately. This will also keep well, covered and refrigerated, for up to three days. We ate it as a side with lunches during the week!