Sides/ Vegetable

Roasted Cauliflower with Tahini & Lemon

Adapted from Milk Street

Roasted Cauliflower with Tahini & Lemon

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By Milk Street Serves: 4
Prep Time: 10 Cooking Time: 25 Total Time: 35


  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 tablespoons tahini
  • 1 tablespoon hot sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 large head cauliflower (about 2½ pounds ), cut into 1½ - 2 inch pieces
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon grated lemon zest



Heat the oven to 500°F with a rack in the middle position. Line a rimmed baking sheet with foil and spray generously with cooking spray.


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


Add the cauliflower and toss with your hands, rubbing the mixture into the florets.


Transfer the cauliflower to the baking sheet and turn the florets cut side down as much as possible.


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


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 and salt, to taste.


Serve with lemon wedges and additional tahini for drizzling.

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