Roasted Cauliflower w/ Tahini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 500oF with a rack in lowest position. Line a rimmed baking sheet with foil and set it 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 cay- enne. 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 mixture 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.

Step 3

■ Transfer the roasted florets to the reserved bowl. Add the remaining lemon juice and toss. Add half of the cashews and the cilantro, then toss. Sprinkle with the remaining cashews and serve drizzled with more oil, if desired.