Roasted Curried Cauliflower with Tahini Sauce - Whole30, Paleo

For the Tahini Sauce
1 In a bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon. If your tahini sauce is too thick, add a bit more water. If it’s too runny, add a bit more sesame seed paste.
For the Cauliflower
1 Preheat oven to 425F. Line a large sheet pan with parchment paper.
2 Add the cauliflower and onion to the sheet pan, drizzle with oil, and season with curry powder, salt and pepper. Toss to coat and spread out into a single layer. Transfer to oven and roast, tossing halfway, until the cauliflower is golden brown and fork-tender, 35 to 40 minutes.
3 Spoon the tahini sauce into a serving bowl and top with the roasted cauliflower and onions. Serve immediately.