Romanesco is one of the most gorgeous veggies around, don’t you think? And who knew that you could get them in miniature size?! The intricate cones and ridges of romanesco are mesmerizing- I could get lost staring at their details! These beauties came from my friends over at Babe Farms in Santa Maria, California. Their produce is truly top notch!
Check them out for yourself!
If you’re not able to get your hands on baby romanesco or full-sized romanesco, feel free to substitute either cauliflower or broccoli in this recipe. It’s fun to leave the heads intact, though you could also cut them into smaller pieces. The cooking time will vary depending on the size (full head requiring longer to cook, while smaller pieces will cook more quickly).
10 heads of baby romanesco (or 1 full-sized head of romanesco, cauliflower or broccoli crown)
For the tahini sauce:
2 tbsp. tahini
1 tbsp. lemon juice
1 tbsp. nutritional yeast
1 clove garlic, grated or minced
2 tbsp. water, to thin
salt and pepper, to taste
1/2 pomegranate, arils removed
2-3 tsp toasted sesame seeds
1-2 tbsp. fresh mint, chopped
1) Preheat oven to 400F. Place romanesco on a baking sheet and brush each with olive oil. Roast for 20-25 minutes, or until cooked through and beginning to caramelize at the edges. (*Note: If using a full head of romanesco, cauliflower or broccoli, adjust cooking time accordingly).
2) While romanesco is cooking, prepare the tahini sauce. Place all tahini sauce ingredients into a bowl and stir to combine. Add a little more water if desired for a thinner consistency.
3) Remove pomegranate arils. Slice pomegranate in half, hold over a bowl (cut-side down), and smack with the back of a spoon. The arils should fall out easily.
4) Toast sesame seeds in a dry pan over medium heat until evenly browned. Chop mint.
5) Remove romanesco from oven. Place onto a plate, drizzle with tahini sauce and sprinkle with pomegranate arils, sesame seeds and mint.