For the lemon tahini sauce:
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 3 tablespoons water
- 1/4 teaspoon salt, or to taste
For the roasted veggies:
- 1 pound carrots, cut on the bias into thick slices
- 1 pound cauliflower, cut into florets
- 2 to 3 cloves garlic, thinly sliced
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon ground coriander seeds
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt (or to taste)
- 2 tablespoons finely grated parmesan (optional)
- 1/3 cup sultanas (or black or golden raisins), coated in 1/2 teaspoon olive oil
- Lemon tahini sauce (above)
- 3 tablespoons ground raw pistachios
- 3 tablespoons chopped cilantro