or make your own.) And, if you do include dairy in your diet, you could use actual yogurt or even creme fraiche for the sauce instead of cashews.
Roasted Romanesco with Za’atar Yogurt Sauce
Yield: 4-6 side dish servings
Prep time: 10 minutes
Cook time: 30 minutes
For the roasted romanesco:
For the za’atar yogurt sauce:
Preheat the oven to 425. Trim the bottom of the romanesco so that it sits flat, leaving about half an inch of stem. Using a sharp paring knife, cut a cone-shaped piece out of the center of the stem.
Brush the butter, ghee, or oil on all sides of the romanesco, getting into the nooks and crannies. Place the romanesco cut side down in a cast iron skillet or small roasting pan. Sprinkle on the salt and pepper.
Roast for 30-40 minutes, until nicely browned and tender. Slice into wedges and serve with the sauce.
To make the sauce, combine all ingredients in a blender and process until very smooth, adding up to 1/2 cup of water to facilitate blending. Taste and adjust seasonings as desired.