Cauliflower with Tahini | Christopher Kimball’s Milk Street

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Dress up roasted cauliflower with a simple lemon-sesame sauce

Cauliflower with Tahini

Appears in May-June 2017

35 minutes

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.

4

Servings

Tip

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

35 minutes

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