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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.
Author: Adapted from Milk Street

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!