In a food processor, blend the tahini, garlic, salt, and lemon juice until the mixture thickens and lightens. Add the water and cumin and blend until smooth. Divide this sauce into two bowls, (about 1 cup each). To one of the bowls add the chopped parsley. To the other bowl, add the yogurt. Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes. Serve the roasted vegetables drizzled with the yogurt tahini. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-01-1996 Recipe by: Emeril Lagasse - Adapted from Paula Wolfert Posted to MM-Recipes Digest by Alan Hewitt on Nov 12, 1998