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Cauliflower with Tahini
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.
teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided
01Heat 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.
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