Preheat over to 400°F. Line a baking sheet with parchment paper, a silicone liner, or just grease lightly with oil.

Use a large, sharp knife to slice the cauliflower into about 4 "steaks," each about 1-inch thick. You'll have some side pieces of the cauliflower that will likely crumble into florets - that's okay. Save those, we'll bake them too!

To make the sauce, combine all of the ingredients in a blender or small food processor. Blend until smooth. It should be relatively thin and liquidy. If it's not, you may find you need to add more water - this usually happens if your tahini is thick. Alternatively, finely dice or grate the garlic and then whisk all of the ingredients together in a bowl. Reserve ¼ cup of the sauce for drizzling at the end. Pour the rest into a wide, shallow bowl that fits your cauliflower steaks.

Dredge cauliflower slices into the sauce, covering both sides and shaking off the excess. Lay them on your prepared baking sheet.

Once all the cauliflower steaks are coated, stir the leftover florets into the sauce and place alongside the cauliflower steaks.

Bake for 20 minutes, or until golden brown.

Serve as a side dish or a main dish. I love serving with rice and greens. I mix fresh dill and lemon juice into my rice for maximum flavor. Drizzle with reserved tahini sauce.