Roasted Romesco with tahini and hazelnuts
This whole roasted romanesco recipe is a show stopper, especially when you have vegan guests. The flavour that romanesco takes on when roasted is nuttier and crunchier that it’s cauliflower and broccoli cousins. If you can’t get romanesco this recipe also well with cauliflower.
Often called romanesco broccoli or romanesco cauliflower, romanesco is a hybrid believed to be created by Italian farmers in the 16th Century. it’s fractal appearance, making it look almost like a Fibonacci Christmas tree.
Roasted Romanesco with tahini and hazelnuts
Ingredients
Serves 4
A head of Romanesco or cauliflower
2 tablespoons of tahini
1 clove of garlic, crushed into a paste
Juice of half a lemon
A handful of hazelnuts, toasted
Pomegranate seeds to garnish
A tablespoon of parsley, chopped
Salt and Pepper
Method
Pre-heat the oven to 180C. Remove the outer leaves from the romanesco and rub with olive and some salt. Place in the oven for 30 minutes.
Meanwhile, combine the tahini with the garlic and some salt. Once the consistency changes start slowly adding the lemon juice and a little water until the sauce is combined.
Once the romanesco is tender yet crunchy, arrange on a plate drizzled with the tahina sauce. Garnish with the hazelnuts, pomegranate seeds, and chopped parsley. Serve warm.
