Cut, clean and rinse your cauliflower. Cut the stems off leaving just the florets if not already done.
Dry the cauliflower off with kitchen towel paper by letting it sit on kitchen towel or a cloth while you prepare the dressing.
Mix together the tahini dressing ingredients and set aside.
Place some baking (parchment paper) on an oven baking tray
Prepare all the salad ingredients by rinsing, cleaning and cutting.
Toss a sprinkle of balsamic, olive oil, pink Himalayan salt & freshly cracked pepper.
Cook the noodles until done.
Get a large enough bowl for the cauliflower and if the cauliflower has not dripped dry then pat it dry with kitchen tissue paper or a kitchen cloth.
Place all the cauliflower florets into the bowl. Sprinkle salt & pepper.
Pour the tahini sauce over the cauliflower and using your clean hands give them a good turn over so that all and each floret is well coated.
Toss the tahini coated cauliflower into the prepared baking sheet.
Drizzle with olive oil just before baking.
Bake on 200 for about 18 minutes or until golden brown.
Serve with the mixed salad, noodles and fresh lemon.
