Cauliflower with tahini from Christopher Kimball’s Milk Street Magazine, May/Jun 2017 (page 16)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TonyInSeattle on May 06, 2021

    We really enjoyed this recipe. I was only out of cashews so I subbed spiced pine nuts, which was also good. Will make this again!

  • SenseiHeidi on January 06, 2021

    This is an addicting way to prepare cauliflower. I used 1/4 tsp cayenne and that was the perfect amount for our children. Next time I would turn the florets 3x during the baking process to get as much crisp as possible. I had some leftover broccoli stalks that I peeled, planked and tossed in with the cauliflower and they were also delicious. Note that this recipe is slightly different from the recipe aired on Milk Street TV Season 4 Episode 11.

  • Rinshin on June 23, 2017

    I like cauliflower and tahini but often find them a little stodgy when combined in some recipes. Not this recipe. It was easy to prepare and just requires tossing the florets with the sauce and baked. For more umami, I added dash of soy sauce to the sauce. Timing for baking was spot on and taste very good with minimal effort.

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