Chop your Cauliflower in half or quarters, slice it into steaks or break it into florets.
The leaves and stalk are also delicious roasted, so feel free to include those.
Mix the Tahini, Milk, Spices, Seasoning and Lemon juice together until smooth and thick.
Brush the marinade all over the Cauliflower, ensuring to push it into any crevices.
It may be easiest to do this with your hands in a bowl, especially if coating individual florets.
Place the Cauliflower onto a lined tray and roast for 20-60 minutes, depending on the size of the Cauliflower pieces.
It is ready when it is tender when inserting a sharp knife. I like my Cauliflower to be slightly charred in places.
