Served over tender lentils and topped with a tangy tahini sauce, you’ll be scraping your plate clean. Cook, relax and enjoy!
What You’ll Need:
1 head romanesco
6 scallions
2 cloves garlic
4 medjool dates
¾ cup French lentils
1 lemon
¼ cup tahini
1 tsp sumac
olive oil
coarse salt
freshly ground pepper
Equipment:
rimmed baking sheet
medium saucepan
Recipe Steps:
-
Roast Romanesco:
Preheat oven to 450°F. Halve romanesco, remove core, and cut into small florets. Toss with 3 tablespoons oil, ¾ teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Roast, shaking sheet halfway through, until golden and tender, 25–30 minutes. -
Prep Vegetables:
Meanwhile, trim roots from scallions and thinly slice. Separate light green parts from dark green tops and reserve tops for garnish. Peel and finely chop garlic. Pit and chop dates. -
Sauté Aromatics:
Heat 1 tablespoon oil in a medium saucepan over medium-high. Add scallion whites and garlic and season with 1 teaspoon salt. Cook, stirring, until softened, about 2 minutes. -
Cook Lentils:
Add lentils to saucepan with 2½ cups water. Bring to a simmer, cover, and cook until tender, 15–20 minutes; drain any excess water. -
Make Sauce:
Halve lemon. Whisk tahini, half of lemon juice, ¼ cup cold water, 1 tablespoon oil, and ¼ teaspoon each salt and pepper until smooth. Cut remaining lemon half into wedges. -
Finish & Serve:
When romanesco comes out of oven, add chopped dates and toss to combine. Transfer lentils to a platter and top with romanesco and dates. Spoon tahini sauce over top and sprinkle with sumac and reserved scallion greens. Serve with lemon wedges. Enjoy!
