Roasted Romanesco Cauliflower with Tahini and Pomegranates from Zaitoun by Yasmin Khan - Cooking by
Roasted Romanesco cauliflower with tahini and pomegranates offers vibrant flavors and colors from Palestinian cuisine. Perfect for a Middle Eastern spread.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Kitchen timer
Ingredients
- 2 heads of Romanesco cauliflower, cut into 2 inch florets
- 4 tablespoons olive oil or any neutral oil
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- Sea salt
- freshly ground black pepper
- 2 tablespoons pomegranate seeds
- 5 teaspoons tahini
- 4 tablespoons lemon juice
- 1 garlic clove, crushed
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