Here is a recipe we all love and make fairly often through the Holidays. • 12 oz. cauliflower, cut into florets (about 1 medium head) • 2+ medium lemons • Avocado oil, for roasting • 1/2 c. tahini paste ( optional) • 1-3 garlic cloves, depending on your preference for garlicky • 1/2 c. extra-virgin olive oil • 1/4 c. total lemon juice (from the above listed lemons) • 1/2 tsp. sea salt • 1/4 tsp. black pepper Optional for garnish: more extra virgin olive oil, roasted pine nuts, kalamata olives, chopped parsley Directions: • Preheat the oven to 425F • Line a sheet pan with parchment • Lay the cauliflower florets out on the lined pan and drizzle lightly with avocado oil • Halve the lemons and place them face down on the sheet • Roast for 40 minutes, or until the cauliflower