Whole Roasted Romanesco with Honey Tahini Sauce

This veggie may just be the most stunning thing to grace your dining table, ever.

Romanesco, a cultivar of cauliflower is full of natural fractal helixes- meaning it has

the same geometric spiral shape repeating all over it at different magnifications.

Truly a feast for the eyes and the belly. This whole roasted romanesco dish can be

served as a side or a main, with a tangy sweet and delicious homemade tahini

sauce that’s as hypnotizing as this special veggie itself.

For Honey Tahini Sauce:

1/4 cup roasted tahini.
4 tablespoons of lemon juice.
2 tablespoons honey.
1/4 teaspoon cumin powder.
1 tablespoon California Olive Ranch 100% CA EVOO.
3 tablespoons of ice cold water, more as needed.
1/2 cup plain yogurt for serving, 1 tablespoon fresh chopped parsley for topping- both optional.

Preheat oven to 350F.
Carefully cut the leaves and stem off of the bottom of the romanesco. Place romanesco in a dutch oven.
Melt butter in a saucepan.
To melted butter, add minced garlic, Italian herb seasoning and 5 tablespoons of California Olive Ranch 100% CA EVOO.
Pour butter and oil mixture over the romanesco and spread evenly. Cover dutch oven with lid.
Place romanesco in preheated oven and cook for 90 minutes.
Carefully (the dutch oven will be very hot) baste romanesco at least twice throughout cooking process.
While romanesco is roasting, prepare the tahini sauce.
To a small bowl, add all sauce ingredients except for water.
Whisk sauce together, a paste will form.
Add in 2 tablespoons of water and whisk well to incorporate. Add in third tablespoon of water if needed and incorporate. You want the sauce texture to be smooth and slightly thick, not too runny.
After cooking romanesco for 90 minutes, remove the lid of the dutch oven and cook for another 20 minutes so edges can crisp up a bit.
After 20 minutes, remove romanesco from oven.
Plate over bed of plain yogurt if desired.
Top romanesco with tahini sauce and fresh parsley.