CAULIFLOWER WEDGES WITH SUN DRIED TOMATO-DILL-PISTACHIO CRUMBLE & SPICED YOGURT

1. Preheat the oven to 425°F. 
2. Add the paprika, dried oregano, garlic powder, and ¾ tsp salt with 3 tablespoons of the olive oil to a small dish and mix to combine. Next, heat a pan over medium-high heat, add the remaining tablespoon of olive oil. Sear the cauliflower on each cut side down for 3-4 minutes per side. Baste the outside of the cauliflower with a brush in the spiced oil, then flip and baste the insides. Add 1/3 cup water to the pan and cover. Place the pan in the oven for about 20-25 minutes, then remove the cover and continue to cook for about 5-7 minutes until the liquid is evaporated. 
3. While the cauliflower roasts, make the crumble. Add the sun-dried tomatoes to a cutting board and chop, then add the pistachios and chop, followed by the dill. Chop all ingredients together, add the lemon zest, salt and pepper and combine and chop a bit more to form a “crumble.” 
4. Make the spiced yogurt. Add the Greek yogurt, cumin, garlic powder, salt, and lemon juice. Mix to combine and set aside. 
5. Make the tahini sauce. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and zest to a bowl. Mix to combine. 
6. Spread the yogurt onto a plate, top with the cauliflower, then drizzle with the tahini and finish with the crumble.