Roasted Cauliflower with Berbere

• 1 Head of Cauliflower
• 1 Stick of Butter
• 5 Tbsp Olive Oil
• 2 tsp Garlic, Chopped
• 2 tsp Rumi Berbere Spice
• Kosher Salt and Freshly Ground Black Pepper

Yogurt-Tahini Sauce:

• ½ Cup Greek Yogurt
• 3 Tbsp Olive Oil
• 2 Tbsp Tahini
• ¼ cup fresh dill, minced
• ½ tsp Rumi Wild Black Cumin, Ground
• 1 Garlic Clove, minced
• 1 Lemon, Juiced
• ½ Cup Fresh Cilantro, Mint or Parsley Leaves, Chopped
• Kosher Salt and Freshly Ground Black Pepper

1. Preheat the oven to 375°
2. In small sauce pan heat butter and olive oil over medium heat until the butter is melted. Add Berbere and garlic.  Cook until fragrant 1-2 minutes.
3. Cut cauliflower into florets and toss in bowl with ¾ of the Berbere mixture and toss to coat. Use a pastry brush to get a more even distribution.
4. Roast about 15 minutes before adding the remaining Berbere mixture with a pastry brush.
5. Roast about 15 minutes more until tender
6. Meanwhile whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice. Season with salt and pepper. 
7. Top the cauliflower with the yogurt-tahini sauce and garnish with cilantro or parsley.