Roasted Romanesco with Za’atar Yogurt Sauce

I made a quick cashew yogurt sauce to dip the fractal florets into. If you haven’t tried it, you’ll be surprised at how cashews can approximate the flavor and texture of yogurt or even sour cream. All they need is a quick soak in some cool water and a quick whir in the blender. I added za’atar to the sauce to make it pop, but you could use any spice blend you love. (If you’re new to za’atar, it’s a mix of thyme, sesame seeds, and sumac. You can buy za’atar
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

Ingredients:

For the roasted romanesco:

1 head romanesco (or cauliflower)
2 tablespoons melted butter, ghee, or olive oil
1 teaspoon sea salt

Freshly ground black pepper

For the za’atar yogurt sauce:

3/4 cup raw cashews, soaked in cool water to cover for at least 1 hour
1 tablespoon lemon or lime juice
1/4 teaspoon sea salt

2 teaspoons za’atar

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.