Roasted Cauliflower with Raisins, Pine Nuts, and Soy Tahini

Preheat oven to 425 degrees Fahrenheit.

Chop cauliflower into small florets. Toss in a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes.

Place raisins in a small bowl and cover with rice vinegar. Set aside.

Toast pine nuts in a small skillet over medium heat until lightly golden, stirring frequently. Transfer pine nuts to a bowl.

Heat a large drizzle of olive oil in the skillet. Saute shallots and raisin mixture until the liquid has significantly reduced and the shallots are nearly translucent. Add garlic and saute 1-2 more minutes, until fragrant. Remove from heat.

Whisk together Greek yogurt, lemon juice, tahini, soy sauce, maple syrup, and garlic.

Stir in water to thin slightly, until the sauce reaches a similar consistency to honey.

Spread most of the sauce on a plate. Serve roasted cauliflower on top and drizzle on any remaining sauce.

Add the topping and sprinkle on toasted pine nuts.

Finish it off with some parsley.