Roasted Cauliflower or Broccoli with Tahini & Lemon

I love this dish with cauliflower or broccoli. I often mix the two together.

Adapted from 177milkstreet.com

• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 tablespoons tahini
• 1 tablespoon hot sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 teaspoons kosher salt (it will turn out too salty unless you are using 2½ pounds of cauliflower or broccoli per the recipe. Salt amount should be equivalent to 1 1/4 teaspoons for every pound of cauliflower/broccoli)
• 1 teaspoon pepper
• 2 – 2½ lb head of cauliflower and/or broccoli, cored and cut into 1 ½ – 2 inch pieces
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon lemon zest

1. Place a rack in the center of the oven and heat to 500°F.
2. LINE A RIMMED BAKING SHEET WITH PARCHMENT PAPER OR USE FOIL AND COOKING SPRAY (these stick like crazy).
3. In a large bowl, whisk together oil, tomato paste, tahini, hot sauce, cornstarch, water, salt, and pepper.
4. Add the cauliflower and/or broccoli; thoroughly toss with your hands until the florets are evenly coated.
5. Place cut side down onto baking sheet.
6. Roast, without stirring, until tender and lightly charred, 20 to 30 minutes.
7. Meanwhile, in a small bowl, stir together the cilantro and lemon zest.
8. Remove from oven and sprinkle with the cilantro-zest mixture.

Print Recipe

Roasted Cauliflower or Broccoli with Tahini & Lemon

Sides

By Milk Street – Serves: 4

Prep Time: 10 – Cooking Time: 25 – Total Time: 35

I love this dish with cauliflower or broccoli. I often mix the two together.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 tablespoons tahini
• 1 tablespoon hot sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 teaspoons kosher salt (use less salt if you are using less than 2½ pounds of cauliflower or broccoli)
• 1 teaspoon pepper
• 2 - 2½ lb head of cauliflower and/or broccoli, cored and cut into 1 ½ - 2 inch pieces head of cauliflower and/or broccoli cut into 1 ½ - 2 inch pieces
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon lemon zest

Instructions

1

Place a rack in the center of the oven and heat to 500°F.

2

LINE A RIMMED BAKING SHEET WITH PARCHMENT PAPER (OR USE FOIL + COOKING SPRAY). These stick like crazy and are a nightmare to scrub off the pans.

3

In a large bowl, whisk together oil, tomato paste, tahini, hot sauce, cornstarch, water, salt, and pepper.

4

Add the cauliflower and/or broccoli and thoroughly toss with your hands until the florets are evenly coated.

5

Place cauliflower on baking sheet and turn the florets cut side down.

6

Roast, without stirring, until tender and lightly charred, 20 to 30 minutes.

7

Meanwhile, in a small bowl, stir together the cilantro and lemon zest. When the cauliflower is done, transfer to a platter, then sprinkle with the cilantro-zest mixture.

8

Serve with lemon wedges and additional tahini for drizzling.