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Best Roasted Cauliflower with Tahini and Lemon
Ingredients
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 3 TABLESPOONS TOMATO PASTE
  • 2 TABLESPOONS TAHINI, PLUS MORE TO SERVE
  • 1 TABLESPOON HOT SAUCE (SEE NOTE)
  • 2 TEASPOONS CORNSTARCH
  • 2 to 2½ POUND HEAD CAULIFLOWER, TRIMMED, CORED AND CUT INTO 1½- TO 2-INCH FLORETS
  • ¼ CUP FINELY CHOPPED FRESH CILANTRO
  • 1 TABLESPOON GRATED LEMON ZEST, PLUS LEMON WEDGES TO SERVE
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