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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

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

Roasted Cauliflower with Tahini and Lemon

40 minutes

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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