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.