Roasted Cauliflower with Tahini & Lemon

I also love this dish with broccoli or a mix of the two.

Adapted from 177milkstreet.com

• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 tablespoons tahini
• 1 tablespoon hot sauce (optional)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 teaspoons kosher salt (NOTE: it will turn out too salty unless you are actually using 2½ pounds of cauliflower like the recipe calls for. Otherwise, use the ratio of 1 1/4 teaspoons for every pound of cauliflower.
• 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 -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.