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Recipe Instructions:

Ingredients
For the roasted romanesco:
2 heads romanesco cauliflower , cut into 2-inch florets
1/4 cup olive oil
1 tsp ground cumin
1 tsp allspice
salt and pepper , to taste
1/4 cup pomegranate seeds
For the tahini sauce:
2 tbsp tahini
2 tbsp lemon juice
1/4 tsp garlic powder
salt and pepper , to taste
2 tbsp water

Instructions
Preheat the oven to 400°F (200°C).
Place the Romanesco florets on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, allspice, salt and pepper. Toss well and spread in a single layer.
Roast for 20-30 minutes, tossing halfway through until the cauliflower is tender but still firm. Remove from the oven and let cool slightly while you make the sauce.
For the tahini sauce, whisk all the ingredients together. If it’s too thick, add a little water until it reaches the desired consistency.
To serve, arrange the roasted Romanesco florets on a platter or individual plates, drizzle over the tahini sauce and sprinkle with the pomegranate seeds.