Moroccan Smashed Cauliflower with Garlic Yogurt

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
In a large bowl, combine the cauliflower florets, avocado oil, salt, pepper and spices. Mix well to fully coat the cauliflower.
1 medium/large head of cauliflower, 3 tbsp avocado oil, 1 tsp sea salt, Freshly ground black pepper, 2 tsp sweet paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8-1/4 tsp cayenne
Place the cauliflower on the baking sheet and arrange in a single layer. Bake for 20 minutes, flip and bake for another 15-20 minutes until just fork tender.
Remove the cauliflower from the oven and increase the temperature to 450℉. Using the bottom of a cup or a smooth mallet, gently flatten the cauliflower florets. Don't worry about any really small pieces of cauliflower. Return to the oven and bake for another 10 minutes or until crispy around the edges.
While the cauliflower is roasting, make the garlic yogurt. Combine all the ingredients in a small bowl and whisk to combine. Taste and adjust garlic, lemon or salt to taste.
3/4 cup plain greek yogurt, 1 tbsp tahini, 1 tbsp fresh lemon juice, 1 garlic clove, 1/4 tsp sea salt
In a shallow bowl or serving platter, spread out the garlic yogurt. Top with the smashed cauliflower and garnish with pistachios, mint and parsley.
2 tbsp roughly chopped pistachios, Small handful of fresh mint and parsley leaves