{"id":6383,"date":"2024-11-23T21:56:58","date_gmt":"2024-11-23T21:56:58","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6383"},"modified":"2024-11-23T21:57:02","modified_gmt":"2024-11-23T21:57:02","slug":"roasted-cauliflower-with-tahini-and-lemon","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-cauliflower-with-tahini-and-lemon\/","title":{"rendered":"Roasted Cauliflower with Tahini and Lemon"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Cauliflower with Tahini and Lemon<\/span><\/h2>\n
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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 Tapat\u00edo. Cilantro and lemon, added just before serving, brighten up the colors and flavors.<\/span><\/div>\n
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Author: <\/span>Adapted from Milk Street<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Large Bowl large enough to accommodate the cauliflower florets and to allow hand mixing of the sauce<\/span><\/div><\/li>
  • Large baking sheet lined with foil, and liberally sprayed with cooking spray.<\/span><\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 3<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
    • 3<\/span> Tbsp<\/span> extra-virgin olive oil<\/span><\/li>
    • 2<\/span> Tbsp<\/span> tahini<\/span> plus more, warmed, for drizzling<\/span><\/li>
    • 1<\/span> Tbsp<\/span> fresh lemon juice<\/span><\/li>
    • 1<\/span> Tbsp<\/span> hot sauce<\/span> (such as Cholula), more, or less, to taste<\/span><\/li>
    • 1<\/span> Tbsp<\/span> corn starch<\/span><\/li>
    • 2<\/span> Tbsp<\/span> water<\/span><\/li>
    • 2<\/span> tsp<\/span> Kosher salt<\/span><\/li>
    • 1<\/span> tsp<\/span> black pepper<\/span><\/li>
    • 1<\/span> large (2 to 2\u00bd lb)<\/span> cauliflower<\/span> trimmed, cored, and cut into 1\u00bd to 2 inch florets<\/span><\/li>
    • 1<\/span> Tbsp<\/span> grated lemon zest<\/span><\/li>
    • \u00bc<\/span> cup<\/span> finely chopped fresh cilantro<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat the oven to 500\u2109.<\/span><\/div><\/li>
      • Line the rimmed baking sheet with foil, and spray generously with cooking spray.<\/span><\/div><\/li>
      • In a large bowl, mix together the tomato paste, olive oil, tahini, hot sauce, lemon juice, cornstarch, salt, black pepper, and water.<\/span><\/div><\/li>
      • 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!)<\/span><\/div><\/li>
      • Spread the florets onto the baking sheet, with each floret cut side down as much as possible. Spray the florets lightly with oil.<\/span><\/div><\/li>
      • 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.)<\/span><\/div><\/li>
      • When done, empty the cooked florets into serving bowls, drizzle some warmed tahini over it, and sprinkle with lemon zest and chopped cilantro.<\/span>
        <\/div>Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2505,246,543,140,1712],"tags":[],"class_list":["post-6383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-lunch","category-middle-eastern","category-roast","category-side","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/11\/Roasted-Cauliflower-Tahini-Lemon-Vertical.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6383"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6383\/revisions"}],"predecessor-version":[{"id":6384,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6383\/revisions\/6384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6380"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}