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    HomeRecipesVegetarianGolden Charred Cauliflower & Romanesco with Lemony Tahini and Chermoula
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    Golden Charred Cauliflower & Romanesco with Lemony Tahini and Chermoula

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    Pixicook editorial team
    clock-icon100 minutes

    A vibrant and flavorful dish combining charred cauliflower and Romanesco with a creamy tahini sauce, zesty chermoula, and sweet-tart pomegranate seeds.

    Easy
    Mediterranean
    Intermediate

    Ingredients for Golden Charred Cauliflower & Romanesco with Lemony Tahini and Chermoula

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Tahini

    cups

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    Lemon Juice, juiced

    0 large

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    Kosher Salt

    teaspoons

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    Shallots, finely diced

    cups

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    Apple Cider Vinegar

    cups

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    Kosher Salt

    tablespoons

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    Fresh Ginger, peeled

    each

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    Serrano Chile

    each

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    Green Garlic Stalk

    each

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    Flat Leaf Parsley, coarsely chopped

    bunch

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    Cilantro, coarsely chopped

    bunch

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    Marjoram, coarsely chopped

    bunch

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    Lemon Zest

    each

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    Lemon Juice, juiced

    0 large

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    Extra Virgin Olive Oil

    to taste

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    Cauliflower, cored and cut into florets

    each

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    Romanesco, cored and cut into florets

    each

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    Extra Virgin Olive Oil

    to taste

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    Kosher Salt

    to taste

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    Black Pepper, freshly ground

    to taste

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    Fleur De Sel

    tablespoons

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    Lemon Juice, freshly squeezed

    to taste

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    Pomegranate Seeds, seeds from

    each

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    Marash Chile Flakes, for dusting

    to taste

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