Roasted Cauliflower with Tahini and Lemon

• servings: 4 servings
• total time: 40 minutes

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons tomato paste

2 tablespoons tahini, plus more to serve

1 tablespoon hot sauce (see note)

2 teaspoons cornstarch

2-2½ pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets

¼ cup finely chopped fresh cilantro

1 tablespoon grated lemon zest, plus lemon wedges to serve

Directions

Heat the oven to 500°F with a rack in the middle position. Line a rimmed baking sheet with foil and spray generously with cooking spray.

In a large bowl, whisk together the oil, tomato paste, tahini, hot sauce, cornstarch, 2 tablespoons water, 1 teaspoon salt and 1 teaspoon pepper. Add the cauliflower and toss with your hands, rubbing the mixture into the florets. Transfer the cauliflower to the prepared baking sheet and turn the florets cut side down as much as possible. Roast without stirring until tender and lightly charred, 25 to 30 minutes.

Meanwhile, in a small bowl, stir together the cilantro and lemon zest. When the cauliflower is done, transfer to a platter, then sprinkle with the cilantro-zest mixture. Serve with lemon wedges and additional tahini for drizzling.