By Christian Whitby, Astoria Co+op Produce Manager
Recipe Info:
The sweet, nutty flavor of Romanesco—like a cross between broccoli and cauliflower—is highlighted in this deceptively quick and easy dish.
Ingredients for Romanesco:
- 1 head Romanesco, broken into florets
- 2 tablespoons olive oil
- 4 cloves minced garlic*
- Juice from 1 lemon
- Zest from 1 lemon (optional)
- Salt and Pepper to taste
Ingredients for Tahini Sauce:
- ¼ cup Tahini
- 1 teaspoon olive oil
- 1 teaspoon maple syrup or honey
- 3 cloves minced garlic*
- ½ teaspoon turmeric, ground or freshly minced
- ½ teaspoon ginger, ground or freshly minced
- 3 tablespoons water
- Salt to taste
*garlic amounts are suggestions
Instructions:
- Preheat oven to 425 degrees F
- Combine all the ingredients for Romanesco in a bowl. Toss until the florets are evenly coated.
- Place the florets on a baking sheet in a single layer. Roast them in the oven for 20 minutes, pulling them out halfway through to toss and rotate the florets. For extra crispy edges, leave in for an extra 5 minutes.
- While the Romanesco cooks, combine all ingredients for the tahini sauce in a bowl. Stir until evenly blended.
- Serve the Romanesco hot. You can drizzle the sauce on top, or leave it on the side for dipping!