StarInfiniteFood

1: Preheat the oven to 425°F.

2: Heat the oil over medium-high in a sauté pan until sizzling. Add the rosemary & cook for about a minute, until it browns & crisps. Turn off the heat & remove the rosemary with a slotted spoon. Set it on a paper towel.

3: Add three tablespoons of the oil to a small bowl, followed by the garlic powder, sugar, salt, paprika & pepper. Mix to combine.

4: Add the cauliflower to a large bowl with the spice/oil mixture & toss to coat. Spread cauliflower onto a baking sheet, add the additional rosemary & drizzle with the remaining infused oil.

5: Roast the cauliflower for 38-42 minutes, tossing halfway. It should be tender & crisp on the outside.

6: While the cauliflower roasts, make the crumble & tahini. Chop the pistachios on a cutting board into small pieces. Add the cranberries, arugula, capers, rosemary, onion granules, lemon zest, salt & pepper, chopping & mixing after each ingredient until finely chopped.

7: Finally, make the lemon-maple tahini by mixing the tahini, water, maple syrup, lemon juice, mustard & salt & pepper until creamy.

8: Plate the cauliflower, top with the crumble & drizzle with the lemon-maple tahini.