Whole Romanesco with Berbere and Yogurt-Tahini Sauce

Name: Whole Romanesco with Berbere and Yogurt-Tahini Sauce
Yield: Serves 4
Ingredients: ½ cup, whole-milk yogurt; 2 tablespoons, tahini; ½ teaspoon, grated lemon zest plus 1 tablespoon juice; 1 , garlic clove, minced; , Salt and pepper; 1 head romanesco or, cauliflower (2 pounds); 6 tablespoons, unsalted butter, cut into 6 pieces; , Salt and pepper; ½ teaspoon, paprika; ¼ teaspoon, cayenne pepper; ¼ teaspoon, ground coriander; ⅛ teaspoon, ground allspice; ⅛ teaspoon, ground cardamom; ⅛ teaspoon, ground cumin; 2 tablespoons toasted and coarsely chopped, pine nuts; 1 tablespoon, minced fresh cilantro

7 comments

By Tim Chin

This beautiful, fractal-looking vegetable is perfect for cooking whole, as we do in this showstopper of a dish.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Whole Romanesco with Berbere and Yogurt-Tahini Sauce

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

For a tender interior and nicely charred exterior, we started with the microwave, partially cooking the romanesco. Then we brushed melted butter over the romanesco and transferred it to the oven to finish cooking and develop some browning. ...

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