Roasted cauliflower with tahini and lemon from Christopher Kimball's Milk Street Magazine, Jul/Aug 2019 (page 6)

  • cauliflower
  • cilantro
  • lemons
  • tahini
  • tomato paste
  • hot sauce

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

  • KarinaFrancis on March 19, 2023

    This was just ok, the tomato paste was a bit odd. Won’t repeat

  • lorloff on January 17, 2023

    Great dish. It comes together easily and works perfectly. Careful with your oven temperature so you do not cook to long. I started checking mine at 15 minutes and it was done in under 20. I have a convention oven so that may be why. Also taste your hot sauce before you add it. I have a fully organic one that was quite hot so will reduce the amount next time. I made a tahini, lemon juice, salt and pressed garlic tahini sauce that was delicious with the dish. This will defiantly have a place in our Cauliflower favorites.

  • sarahawker on January 11, 2023

    Very fast and flavorful. Did not have a large cauliflower so added some chunked potato and everyone loved it.

  • tjf on July 17, 2020

    Really good with the Tomato-Herb Salad with Sumac, also from Milk Street. They looked prettier served side-by-side, but just piling one on the other with some warm chickpeas was grand.

  • TonyInSeattle on September 11, 2019

    This was delicious — beautiful, spicy, fantastic. My only complaint is that it was a hair too salty. I’ve made this several times now with 1/4 less salt and the seasoning is perfect!

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