Roasted Cauliflower with Tahini Sauce

My go-to recipe from Yasmin Khan’s Zaitoun and review of Noor Murad's Lugma

Eid is around the corner and here I am sharing a gobi (cauliflower) recipe!

I have never been great with trendy content, and am now especially confused about how to show up on the internet these days. I know I’m not the only one so I’m hoping my subscribers will be patient with me as I use this platform to stretch beyond Pakistani food. I also am not keen on bombarding people with more e-mails since again, I know I’m not the only one who feels overwhelmed by repetitive content.

I’m still figuring out my strategy for paid content but for the time being, I’m going to continue sharing recipes I love (beyond just Pakistani food), and bundle it with other things that are adding some light to my life (menus, travel, shopping, books, film). In this vein, this post for paid subscribers includes a recipe for a Palestinian roasted cauliflower with tahini sauce from one of my most used cookbooks, Yasmin Khan’s Zaitoun, a quick review of Noor Murad’s beautiful Lugma, and other misc. stuff I’m loving lately. So instead of me sending you weekly e-mails, I’ll stick to a lengthier monthly e-mail for paid subscribers with a recipe + uplifting curated content. For those celebrating Eid this upcoming Friday, paid subscribers have access to tested Eid menu ideas that range from classic to easy.

Before we move over to paid content, some quick updates:

· In my latest for Dunya Digital’s Not Another Recipe column, I wrote about third places in Pakistan.

· I updated the recipe for chana dal on the blog to give it some extra oomph.

· My favorite Eid recipes are compiled here.