Spiced Pan-Fried Cauliflower with Lemon-Tahini Drizzle

In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, turmeric powder, cumin powder, paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.

Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium heat.

Add the seasoned cauliflower florets to the hot skillet in a single layer (you may need to work in batches).

Cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and golden brown on all sides. Reduce heat if cauliflower is browning too quickly.

While the cauliflower is cooking, prepare the lemon-tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, water (starting with 2 tablespoons), and honey or maple syrup (if using). Add more water, a tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and pourable.

Once the cauliflower is cooked, remove from the skillet and transfer to a serving plate.

Drizzle the lemon-tahini sauce over the pan-fried cauliflower.

Garnish with fresh chopped parsley.

Serve immediately and enjoy!