Roasted Cauliflower (or Broccoli) with Tahini & Lemon

Roasted Cauliflower (or Broccoli) with Tahini & Lemon

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.


  • 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 (I use 1 tsp - 2 is too much!)
  • 1 teaspoon pepper
  • 1 large head cauliflower and/or broccoli (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 PARCHMENT PAPER (OR USE FOIL+COOKING SPRAY). These stick like crazy and are a nightmare to scrub off the pans.


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


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


Transfer the cauliflower to the parchment lined 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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