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Oven-crisped florets get bright, rich flavor from a tomato-tahini rub

Roasted Cauliflower with Tahini and Lemon

40 minutes

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.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

$359.80 VALUE

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