Zaatar Roasted Romanesco Steaks

A hearty meal of romanesco steaks roasted with za’atar, French lentils, and a tangy yogurt tahini dressing. Recipe from


1 romanesco head

1 tbsp za’atar herb

2 cloves of garlic, finely chopped

2 tbsps olive oil extra virgin

1/2 tsp salt

1/4 tsp pepper freshly ground

1 1/2 cups water

1/2 cup French (Puy) lentils

1/4 cup pomegranate seeds

Yogurt tahini dressing

1 tbsp tahini

1/4 cup Greek yogurt

1/4 cup lemon juice freshly squeezed

salt and pepper to taste



  • Preheat the oven to 400 degrees F.

  • Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.

  • In a bowl, add olive oil, garlic, and za’atar and mix to combine.

  • Place the romanesco steaks in a single layer on a large tray lined with parchment paper.

  • Brush both sides with the za’atar mixture and season with salt and pepper.

  • Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.

  • While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes. Once the lentils are tender, drain under cold water, and set aside.

  • To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.

  • When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.