Golden Charred Cauliflower & Romanesco with Lemony Tahini and Chermoula

1. Prepare the Tahini Sauce

In a small bowl, mix together 1 cup of tahini, the juice of 2 large lemons, and ½ teaspoon of kosher salt until smooth and creamy. Set this aside.

2. Make the Chermoula

Begin by soaking the finely diced shallots in 1 cup of apple cider vinegar and 2 tablespoons of kosher salt for an hour in a small mason jar. Meanwhile, finely grate 3 walnut-sized knobs of fresh ginger and 1 serrano chile using a microplane. In a mortar and pestle, pound the green garlic stalk into a paste. Combine the soaked, drained shallots, grated ginger, serrano, green garlic paste, coarsely chopped parsley, cilantro, and marjoram, the zest and juice of 2 large lemons, and the reserved vinegar in a bowl. Whisk in enough extra-virgin olive oil to create a loose, pourable consistency. Set aside.

3. Prepare and Broil the Brassicas

Preheat your broiler to high and line a baking sheet with parchment paper. In a large bowl, toss the florets of the cauliflower and Romanesco with a generous drizzle of extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated. Spread the florets out on the prepared baking sheet in a single layer. Broil for 3 to 5 minutes, or until the brassicas are charred and tender. The high heat will caramelize their natural sugars, enhancing their flavor and texture. Let them cool slightly after broiling.

4. Assemble the Dish

On a serving plate, spread a generous layer of the tahini sauce. Arrange the charred cauliflower and Romanesco florets over the sauce. Spoon the chermoula generously over the brassicas. Drizzle with a bit more extra-virgin olive oil and sprinkle with 2 tablespoons of fleur de sel. Finish with a squeeze of fresh lemon juice, a scattering of pomegranate seeds, and a light dusting of Marash chile flakes.