Roast Romanesco Cauliflower with Tahini and Pomegranates : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on February 16, 2019. Reprinted from Zaitoun: Recipes from the Palestinian Kitchen, with permis
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Spatula
- Serving platter
- Spoon
- Garlic press
Ingredients
- 2 heads Romanesco cauliflower, cut into 2 inch florets
- 4 tablespoons olive oil or neutral oil
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- Sea salt
- freshly ground black pepper
- Tahini Sauce
- 5 tablespoons tahini
- 4 tablespoons lemon juice
- 1 clove garlic, crushed
- 2 tablespoons pomegranate arils
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