Roasted Romanesco w/ Lemon Tahini
Spade & Plow Romanesco
Romanesco, a well-known relative to broccoli, is actually the edible flowering head of the larger plant itself. Romanesco’s flowering heads grow in a naturally occurring fractal. The geometric curves repeat themselves at a progressively smaller and smaller scale. They are mesmerizing to look at with their twisty, spiny protrusions, which spin-off into logarithmic Fibonacci spirals.
Romanescos can be found in the cool winter season. Growing Romanesco requires consistent water and highly organic soil to thrive. It is planted in the fall and can be enjoyed throughout the winter season to early spring. It is loaded with Vitamins C and K, iron, folate, fiber, protective carotenoids, and phytochemicals.
Selection and Storage: The finest selection of Romanesco can be found in this week's CSA box or at the Spade & Plow farmers market booth. To select Romanesco , choose heads that are bright green. To store Romanesco , place it in a plastic bag in the crisper drawer. Romanesco will be fresh for 4-7 days in the refrigerator.
Roasted Romanesco w/ Tahini dressing Recipe:
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Ingredients:
1 Romanesco
1 Pomegranate
2 cloves garlic
1 Red Onion
1 Lemon, Zest & Juice
3 Tb Tahini
¼ Cup Water
Chopped Parsley for Garnish
Salt & Pepper to Taste
Recipe:
Preheat oven to 375 F. Slice Romanesco to resemble little trees. Drizzle olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes. When the time is up, stir or rotate Romanesco and cook for an additional 10 minutes.
Sauté onions for 2 minutes. Turn off heat and stir in Garlic.
To make the dressing, mix lemon juice and zest, tahini, and water. Add salt and pepper to taste.
When Romanesco is done roasting, take out of the oven and top with onion and garlic, pomegranates, and chopped parsley.
Serve with Lemon - Tahini dressing.