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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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APRIL 2020
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