Romanesco with pomegranate seeds + tahini

Romanesco with pomegranate seeds + tahini
adapated from Zaitoun by Yasmin Khan

2 heads of Romanesco cut into 2 inch florets
1/4 cup of extra virgin olive oil
1 tsp ground cumin
1 tsp ground allspice
salt and black pepper
2 TBS pomegranate seeds (see below)

Tahini sauce:
Juice from one lemon, freshly squeezed
1/4 cup tahini
1 garlic clove, roughly chopped
1/4 cup of cold water

Prepare the Romanesco: Preheat oven to 400’. In a medium bowl toss the Romanesco with the olive oil, spices and a good pinch of salt and a twist of black pepper. Spread onto baking sheet and roast for about 20 minutes. Check on it half way through to give it a toss and rotate pan. Remove when they’re firm-tender. You want a fork to poke easily but for the Romanesco to not be mushy.

To make the tahini sauce: In a small bowl combine garlic and lemon juice. Let sit 10 minutes. Strain lemon juice into a small/medium jar pressing on the garlic to extract all the liquid. Discard garlic. Add salt and tahini to lemon juice. Slowly whisk in the cold water. If you're making it by hand, it'll clump up for awhile. Just keep whisking vigorously and it'll eventually loosen and get pale and creamy. You may also use a hand blender and beat until smooth. Taste for seasoning and acidity and adjust as needed. 

For pomegranate seeds: I think the easiest way to get the seeds out is to cut the pomegranate at the equator so you get two halves. Then place it cut side down in your hand over a bowl and whack it with a spoon!

To serve, place cauliflower on a platter, drizzle with tahini sauce and sprinkle the pomegranate seeds over the top.