Whole Romanesco with Berbere and Yogurt-Tahini Sauce

Name: Whole Romanesco with Berbere and Yogurt-Tahini Sauce
Ingredients: ½ cup, whole-milk yogurt; 2 tablespoons, tahini; ½ teaspoon, grated lemon zest plus 1 tablespoon juice; 1 , garlic clove, minced; , Salt and pepper; 1 head romanesco or, cauliflower (2 pounds); 6 tablespoons, unsalted butter, cut into 6 pieces; , Salt and pepper; ½ teaspoon, paprika; ¼ teaspoon, cayenne pepper; ¼ teaspoon, ground coriander; ⅛ teaspoon, ground allspice; ⅛ teaspoon, ground cardamom; ⅛ teaspoon, ground cumin; 2 tablespoons toasted and coarsely chopped, pine nuts; 1 tablespoon, minced fresh cilantro

Main Courses
Vegetables
Weeknight
Vegetarian

By Tim Chin

This beautiful, fractal-looking vegetable is perfect for cooking whole, as we do in this showstopper of a dish.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

Whole Romanesco with Berbere and Yogurt-Tahini Sauce

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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