Romanesco with Golden Raisins, Tahini and Sumac

Pan-roasted romanesco from Gjelina
Pan-roasted romanesco with golden raisins, tahini and sumac (recipe below).

Excerpted from Gjelina by Travis Lett.

Romanesco with Golden Raisins, Tahini and Sumac

  • Serves: 4
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  • ¼ cup tahini
  • Juice of 2 lemons
  • 1 garlic clove, minced
  • 2 tablespoons cold water
  • 2 tablespoons extra-virgin olive oil, plus more for cooking
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium heads romanesco, trimmed and chopped into 1-inch florets
  • ¼ cup golden raisins
  • 2 tablespoons vegetable stock or water
  • 1 tablespoon ground sumac
  • Flaky sea salt
  • Best-quality olive oil for drizzling


  1. In a small bowl, combine the tahini with the lemon juice, garlic, and cold water.
  2. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 tablespoon at a time.) Season with kosher salt and pepper.
  3. Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking.
  4. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer.
  5. Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes.
  6. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.
  7. Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.