Cauliflower with Tahini

½ cup tahini

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided

2 tablespoons extra-virgin olive oil, plus more to serve

2 garlic cloves, grated

1½ teaspoons kosher salt

1 teaspoon sweet paprika

¼ to ½ teaspoon cayenne pepper

1 large head cauliflower (about 2½ pounds), cut into 1½- to 2-inch florets

1/3 cup roasted, salted cashews, chopped

1/3 cup chopped fresh cilantro

Heat the oven to 500 degrees with a rack in the lowest position. Line a rimmed baking sheet with foil and set on the rack to heat. In a large bowl, whisk together the tahini, lemon zest, 1 tablespoon of the lemon juice, the oil, garlic,

salt, paprika and cayenne. Add the cauliflower and toss, massaging the dressing into the florets. Don't skip lining the baking sheet with foil before heating. The tahini mixture makes a mess of an unlined pan.

Working quickly, remove the baking sheet from the oven and carefully spread the cauliflower on it in an even layer, scraping any remaining tahini onto the florets. 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.

Transfer the roasted florets to the reserved bowl. Add the remaining 1 tablespoon of lemon juice and toss. Add half of the nuts and the cilantro and toss. Sprinkle with the remaining cashews and serve drizzled with more oil, if desired. Serves 4.

Nutrition values per serving: 379 calories (68 percent from fat), 28.7 g fat (4.4 g saturated fat), 25.7 g carbohydrates, 6.3 g sugars, 7.5 g fiber, 12.5 g protein, 0 mg cholesterol, 605 mg sodium.

By permission of Christopher Kimball's Milk Street

Nutritional analysis by Don Mauer