Cauliflower with Tahini

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

• ½ cup tahini
• Grated zest from 1 lemon
• 2 tablespoons lemon juice, approx
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1½ teaspoon kosher salt
• 1 teaspoon sweet paprika
• Freshly ground black pepper.
• 1 large head cauliflower, about 21/2 pounds
• ½ cup cashews, toasted, coarsely chopped
• ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 500F.
2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
3. Line a large baking sheet (12 by 18) with heavy foil.
4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
6. Roast until well browned and just tender, about 13-15 minutes.
7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
8. Add cashews, cilantro or parsley.