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Roast Romanesco with Tahini Dressing


40 minutes

Somewhere between a cauliflower and a broccoli, the romanesco has got to be the prettiest of vegetables. It tastes great too, when roasted and eaten with a nutty, creamy tahini sauce.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 180℃.
  2. Cut the romanesco into bite-size florets and place on a baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25-35 minutes.
  3. Put the almonds on a separate baking tray and roast for 5-10 minutes, until they are lightly toasted.
  4. Put the tahini, garlic, vinegar and olive oil into a blender with a pinch of salt and pepper, blend together. Add water if the mixture starts to separate, and to loosen.
  5. Serve the roasted romanesco drizzled with the tahini dressing, scattered with almonds and chilli.


  • 1 romanesco
  • 1 chilli, sliced thinly
  • 60g flaked almonds
  • 1 garlic clove, crushed
  • 2 tbsp tahini,
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic Romanesco

1 Head



Organic Flaked Almonds

1 Bag (125g)




Valdespino Sherry Vinegar DOP Reserva

1 Bottle (250ml)