Roasted Romanesco with Pomegranates & Tahini Sauce

Romanesco side dish with tahini dressing and pomegranate seeds

Roasted Romanesco with Pomegranates & Tahini Sauce

This warm romanesco side dish is the perfect way to enjoy roasted veggies this winter. Serving the romanesco with pomegranates and tahini sauce just elevates it to a whole new level of delicious flavour!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Keyword: romanesco with pomegranates, romanesco with tahini

Servings: people

Calories: 199kcal

Author: Jovita | Yummy Addiction

Ingredients

For the roasted romanesco:

2 heads romanesco cauliflower , cut into 2-inch florets
1/4 cup olive oil
1 tsp ground cumin
1 tsp allspice
salt and pepper , to taste
1/4 cup pomegranate seeds

For the tahini sauce:

2 tbsp tahini
2 tbsp lemon juice
1/4 tsp garlic powder
salt and pepper , to taste
2 tbsp water

Instructions

Preheat the oven to 400°F (200°C).
Place the Romanesco florets on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, allspice, salt and pepper. Toss well and spread in a single layer.
Roast for 20-30 minutes, tossing halfway through until the cauliflower is tender but still firm. Remove from the oven and let cool slightly while you make the sauce.
For the tahini sauce, whisk all the ingredients together. If it’s too thick, add a little water until it reaches the desired consistency.
To serve, arrange the roasted Romanesco florets on a platter or individual plates, drizzle over the tahini sauce and sprinkle with the pomegranate seeds.

Video

Notes

The recipe is adapted from “Zaitoun: Recipes from the Palestinian Kitchen” by Yasmin Khan.

Nutrition