Cauliflower with Tahini and Dukkah
- Makes4 servings
- Cook Time35 minutes
- 3
This recipe dresses roasted cauliflower florets with a tahini sauce brightened with lemon juice and cayenne. We used cilantro in our sauce, but flat-leaf parsley is a good substitute. When buying cauliflower, look for a head with densely packed florets. Medium florets, about 1½ to 2 inches, were best in this dish; smaller pieces became mushy. And a hot oven and heated baking sheet were key to browning the cauliflower before it overcooked. For a crunchy, nutty alternative topping, substitute 1⁄3 cup dukkah (see sidebar) for the cashews.
Don’t forget to line the baking sheet with foil before heating. The tahini mixture makes a mess of an unlined pan.
Step 1
Heat 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.
Step 2
Working quickly, remove the baking sheet from the oven and spread the cauliflower on it in an even layer, scraping any remaining tahini onto the pan. Reserve the bowl. Roast until well browned in spots and just tender, 15 to 18 minutes, stirring and turning the florets and rotating the pan halfway through.
Transfer the roasted florets to the reserved bowl. Add the remaining lemon juice and toss. Add half of the nuts and the cilantro and toss. Sprinkle with the remaining cashews and serve drizzled with more oil, if desired.
