45 Mins 

• 1 head Cauliflower
• 1 Cucumber 
• 2 Ears Corn, shucked
• 1 Tbsp Minced Basil
• 1 clove Garlic
• 2 Tbsp Olive Oil
• ⅓ cup Tahini
• 1 Lemon, juiced
• 1-2 Tbsp Maple Syrup
• Sea Salt and Pepper

Preheat oven to 425 degrees.

In medium mixing bowl, add tahini, lemon juice, maple syrup, and garlic. Whisk to combine. Slowly add water until creamy and pourable. Season with sea salt, to taste; set aside.

Cut 1 head cauliflower into florets; toss with 2 tablespoons olive oil on large rimmed baking sheet; season with sea salt and freshly ground black pepper. Roast 30-35 minutes, tossing occasionally, until almost tender.  

Meanwhile, bring 1-inch water to boil in large pot. Have large bowl ice water ready. Steam corn in boiling water 4 minutes. Using tongs, remove corn and plunge into ice water until cool. Drain excess water from ears. Place each ear of corn, stem side down, on cutting board, holding it near top. Using sharp knife, cut downward, removing corn from cob at about two-thirds depth of kernels. Continue until all corn is removed.  

When cauliflower is done, remove from oven and let cool slightly. In medium bowl, toss cauliflower with corn and cucumber or fennel. Drizzle with tahini dressing, sprinkle with minced basil, and serve.