Recipe: Roasted Romanesco with Ginger Tahini Sauce

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


  1. Preheat oven to 425 degrees F
  2. Combine all the ingredients for Romanesco in a bowl. Toss until the florets are evenly coated.
  3. 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.
  4. While the Romanesco cooks, combine all ingredients for the tahini sauce in a bowl. Stir until evenly blended.
  5. Serve the Romanesco hot. You can drizzle the sauce on top, or leave it on the side for dipping!