100 minutesA vibrant and flavorful dish combining charred cauliflower and Romanesco with a creamy tahini sauce, zesty chermoula, and sweet-tart pomegranate seeds.
cups
Lemon Juice, juiced
0 large
teaspoons
Shallots, finely diced
cups
cups
tablespoons
Fresh Ginger, peeled
each
Serrano Chile
each
Green Garlic Stalk
each
Flat Leaf Parsley, coarsely chopped
bunch
Cilantro, coarsely chopped
bunch
Marjoram, coarsely chopped
bunch
each
Lemon Juice, juiced
0 large
to taste
Cauliflower, cored and cut into florets
each
Romanesco, cored and cut into florets
each
to taste
to taste
Black Pepper, freshly ground
to taste
Fleur De Sel
tablespoons
Lemon Juice, freshly squeezed
to taste
Pomegranate Seeds, seeds from
each
Marash Chile Flakes, for dusting
to taste
