For the Roasted Cauliflower

Preheat oven to 425˚F (225˚C). On a parchment-lined baking sheet, toss together the cauliflower, garlic, red bell pepper slices, olive oil, red pepper flakes, if using, and sea salt and pepper, to taste. Place in the oven and roast for 30-35 minutes, tossing halfway through, until vegetables are charred in spots.

For the Israeli Couscous

In a skillet, heat the olive oil over medium heat. Add the couscous and toast, stirring often, for 3 to 5 minutes.* In a medium saucepan, bring the water to a boil. Add the couscous and the salt. Return to a boil, reduce the heat, cover and cook until tender, about 15 minutes. Drain off any remaining water.

For the Tahini Sauce

Place all ingredients in a small bowl and whisk until smooth.

For the Pine Nuts and Parsley

Heat the olive oil in a small skillet over medium heat. Add the garlic and the pine nuts and sauté, stirring often, until the garlic looses its bite and the pine nuts take on some color, about 3 to 5 minutes.

To assemble, toss together the roasted vegetables, the couscous and the pine nuts and parsley garnish. Add the tahini sauce and mix again. Serve with some lemon slices on the side. Bon appétit!