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Dress up roasted cauliflower with a simple lemon-sesame sauce
Milk Street Bowtie Cauliflower with Tahini

Cauliflower with Tahini

35 minutes

Free

A hot oven and heated baking sheet were key to browning the cauliflower before it overcooked. Medium florets, about 1½ to 2 inches, were best; smaller pieces became mushy. Reduce the cayenne if you prefer a milder heat. Flat-leaf parsley worked well as a substitute for cilantro. Crunchy dukkah added crunch, as well as savory nutty flavors. Use ⅓ cup dukkah to replace the cashews in this recipe.

1/2 cup tahini
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided
2 tablespoons extra-virgin olive oil, plus more to serve
2 garlic cloves, grated
1 1/2 teaspoons kosher salt
1 teaspoon sweet paprika
1/4-1/2 teaspoon cayenne pepper
1 large head cauliflower (about 2½ pounds), cut into 1½- to 2-inch florets
1/3 cup roasted, salted cashews, chopped
1/3 cup chopped fresh cilantro
Ingredients
  • ½
  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    garlic cloves, grated

  • teaspoons kosher salt

  • 1

    teaspoon sweet paprika

  • ¼-½

    teaspoon cayenne pepper

  • 1

    large head cauliflower (about 2½ pounds), cut into 1½- to 2-inch florets

  • cup roasted, salted cashews, chopped

  • cup chopped fresh cilantro

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Sides

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Cauliflower with Tahini

Get Ready to Cook

4

Servings

35 minutes

Tip

Don’t forget to line the baking sheet with foil before heating. The tahini mixture makes a mess of an unlined pan.

Ingredients
  • ½
  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    garlic cloves, grated

  • teaspoons kosher salt

  • 1

    teaspoon sweet paprika

  • ¼-½

    teaspoon cayenne pepper

  • 1

    large head cauliflower (about 2½ pounds), cut into 1½- to 2-inch florets

  • cup roasted, salted cashews, chopped

  • cup chopped fresh cilantro

Step 1 of 2

Whisk the dressing and massage the cauliflower

½
cup tahini
1
teaspoon grated lemon zest
1
tablespoon lemon juice
2
tablespoons extra-virgin olive oil, plus more to serve
2
garlic cloves, grated
teaspoons kosher salt
1
teaspoon sweet paprika
¼-½
teaspoon cayenne pepper
1
large head cauliflower (about 2½ pounds), cut into 1½- to 2-inch florets

Heat the oven to 500ºF with a rack in lowest position. Line a rimmed baking sheet with foil and set on the rack to heat.


In a large bowl, whisk together the tahini, lemon zest, 1 tablespoon lemon juice, the oil, garlic, salt, paprika and cayenne. Add the cauliflower and toss, massaging the dressing into the florets.

Step 2 of 2

Roast the cauliflower, toss, and serve

1
tablespoon lemon juice
cup roasted, salted cashews, chopped
cup chopped fresh cilantro

Working quickly, remove the baking sheet from the oven and spread the cauliflower on it in an even layer, scraping any remaining tahini onto the pan. Reserve the bowl. Roast until well browned in spots and just tender, 15 to 18 minutes, stirring and turning the florets and rotating the pan halfway through. 


Transfer the roasted florets to the reserved bowl. Add the remaining lemon juice and toss. Add half of the nuts and the cilantro and toss. Sprinkle with the remaining cashews and serve drizzled with more oil, if desired.

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Done!

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