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Roasted Romanesco with Toasted Pine Nuts, Pomegranate Seeds & Tahini Dressing

Updated: May 7

Warm vegetable side dishes with heaps of flavour are great for autumn and winter. This roasted Romanesco dish makes a great addition to any holiday meal (especially as they look like mini Christmas trees!) and packs a serious flavour punch!

If you can't find Romanesco this recipe works perfectly with cauliflower too.


  • 1 head Romanesco Cauliflower , cut into small florets

  • 1/4 cup Olive oil

  • 2 tsp Zaatar

  • 1/2 tsp Chilli Flakes

  • Salt and Pepper , to taste

  • 1/4 cup Pomegranate seeds

  • 1/4 cup Pine Nuts, toasted

  • 2 tbsp Tahini

  • 2 tbsp Lemon juice

  • 1/4 tsp Garlic Powder

  • 2 tbsp water


  • Preheat the oven to 200°C (400°F ).

  • Place the Romanesco florets on a large baking sheet. Drizzle with olive oil and sprinkle with zaatar, chilli, salt and pepper. Toss well and spread in a single layer.

  • Roast for 20-30 minutes, tossing halfway through until tender but still firm. Remove from the oven.

  • While the romanesco is roasting toast the pine nuts*.

  • For the tahini sauce, mix all the ingredients together. If it’s too thick, add a little water until it reaches the desired consistency. I like to use a jar to make dressings and just shake it.

  • To serve, arrange the roasted Romanesco florets on a platter or individual plates, drizzle over the tahini sauce and sprinkle with the pomegranate seeds and pine nuts.

* To toast pine nuts: Heat a dry large pan over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove from the hot pan and set aside.


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