Roasted Cauliflower with Tahini and Lemon
In the Levant, cauliflower often is deep fried and paired with tahini. We ditched the deep-fryer and opted for high-heat roasting. But first we coat the cauliflower with a little cornstarch mixed with oil, tomato paste and tahini. The starch helps the florets develop crisp, nicely browned exteriors. A little hot sauce in the coating adds some piquancy; we preferred brands that aren't too vinegary, such as Cholula and Tapatío. Cilantro and lemon, added just before serving, brighten up the colors and flavors.
Equipment
- Large Bowl large enough to accommodate the cauliflower florets and to allow hand mixing of the sauce
- Large baking sheet lined with foil, and liberally sprayed with cooking spray.
Ingredients
- 3 Tbsp tomato paste
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp tahini plus more, warmed, for drizzling
- 1 Tbsp fresh lemon juice
- 1 Tbsp hot sauce (such as Cholula), more, or less, to taste
- 1 Tbsp corn starch
- 2 Tbsp water
- 2 tsp Kosher salt
- 1 tsp black pepper
- 1 large (2 to 2½ lb) cauliflower trimmed, cored, and cut into 1½ to 2 inch florets
- 1 Tbsp grated lemon zest
- ¼ cup finely chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 500℉.
- Line the rimmed baking sheet with foil, and spray generously with cooking spray.
- In a large bowl, mix together the tomato paste, olive oil, tahini, hot sauce, lemon juice, cornstarch, salt, black pepper, and water.
- Empty the cauliflower florets into the bowl containing the mixture, and work with your hands to thoroughly coat all the florets with the mixture. (Messy!)
- Spread the florets onto the baking sheet, with each floret cut side down as much as possible. Spray the florets lightly with oil.
- Roast without stirring for about 20-25 minutes until tender and lightly charred. (More or less depending on how crispy you want your florets, or how charred you want them.)
- When done, empty the cooked florets into serving bowls, drizzle some warmed tahini over it, and sprinkle with lemon zest and chopped cilantro.Enjoy!
