Roasted Cauliflower with Tahini Drizzle

Make the tahini sauce (step 4) Thursday — it keeps 4 days. Drizzle only at serving time so the florets stay crisp.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). Cut 2 heads cauliflower, cut into florets into even florets and pat dry — wet cauliflower steams instead of browning.

Step 2

2. Toss with 1/4 cup olive oil, 1 tsp kosher salt, 1 tsp ground cumin, and 1/4 tsp black pepper. Spread on two sheet pans in a single layer without crowding.

Step 3

3. Roast, flipping once halfway, until deeply browned at the edges. Set aside — room temperature is traditional. 27 minutes 30 seconds

Step 4

4. THURSDAY: Whisk 1/2 cup tahini, 3 tbsp fresh lemon juice, 1 garlic clove, finely grated, and 1/2 tsp kosher salt, for the sauce. Gradually whisk in 1/3 cup ice water until pale and pourable — it seizes first, then smooths out. That’s normal. Refrigerate.

Step 5

5. At dinner: pile the cauliflower on a platter, drizzle generously with tahini, and finish with 2 tbsp chopped parsley, plus paprika or za’atar, to finish.