Cauliflower Recipe

Prep

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly oil them. Trim outer leaves from cauliflower heads and cut each head into large florets (bite-to-medium-size) so pieces are roughly uniform for even roasting.

Season

In a large mixing bowl combine 1/2 cup extra-virgin olive oil, minced garlic (6 cloves), smoked paprika (2 tsp), ground cumin (1 tsp), kosher salt (2 tsp), freshly ground black pepper (1 tsp), and zest + juice of 2 lemons. Whisk to emulsify. Add the cauliflower florets and toss thoroughly to coat every piece.

Roast

Arrange the coated florets in a single layer across the prepared baking sheets, leaving space so they roast instead of steam. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until edges are deeply golden and tender when pierced with a fork. For extra color, broil 1–2 minutes at the end, watching carefully.

While the cauliflower roasts, make the tahini-lemon drizzle. In a small bowl whisk together 1/2 cup tahini, 1/4 cup warm water (add more a tablespoon at a time if too thick), 2 tbsp lemon juice, 1 tbsp maple syrup or honey, 1 minced garlic clove, and 1/2 tsp salt until smooth and pourable. Adjust consistency and seasoning to taste; the sauce should be thick but drizzle-able.

When the cauliflower is roasted, transfer to a large serving platter. Drizzle about two-thirds of the tahini-lemon sauce over the hot florets (reserve remainder for passing). Scatter chopped fresh parsley (1/2 cup) and toasted pine nuts or sliced almonds (1/2 cup) over the top. Sprinkle sumac (optional, 2 tsp) for tang and color. Serve with extra lemon wedges on the side for guests to squeeze over and pass the remaining sauce.