Easy Pan-Roasted Romanesco with Roasted Grapes, Marcona Almonds & Tahini Yogurt
I hope everyone had a lovely Thanksgiving! This year was extra special for me because I co-hosted my first Thanksgiving with a friend. My family and I don’t typically celebrate the holiday—come to think of it, I might only have celebrated Thanksgiving with my loved ones two or three times. Taking on the role of host this year was incredibly rewarding.
It felt amazing to bring together people who might not have a place to go, create memories, and foster a sense of inclusion. I’ve also decided to continue celebrating Friendsgiving every year because of how meaningful it was for me. I’ve always felt a bit of feeling left out during this holiday, seeing others gather with family and friends while I didn’t have the same tradition. The fact that I can now host and create my own celebration by bringing people together and sharing meaningful moments has completely changed how I experience Thanksgiving. It feels warm, inclusive, and joyful in a way I never had before.
And I don’t know about you, but after all that Thanksgiving food, I’m definitely craving something lighter and a little crunchy! I had actually never cooked with romanesco before, and it took me three tries to get this recipe just right. Now that I finally have it perfected, I’m so happy with it! It’s fresh, satisfying, and the perfect contrast to all the heavier holiday dishes.
What is Romanesco?
Romanesco sometimes called Romanesco broccoli or Romanesco cauliflower is a unique vegetable that’s part of the Brassica family, just like broccoli, cauliflower, and cabbage. It’s known for its striking bright green color and intricate, naturally fractal-like pattern of spirals almost like edible geometry!
In terms of taste and texture:
Flavor: Mild, nutty, slightly sweet, somewhere between broccoli and cauliflower.
Texture: Crunchy when raw, tender when cooked, but it holds up well in roasting or sautéing.
Cooking tips: Roasting or steaming works best to bring out its flavor while keeping it crisp. It can also be used in salads, stir-fries, or pasta dishes.
I loved pairing the pan-fried romanesco with sweet roasted red grapes. The grapes added a soft, natural sweetness that contrasted beautifully with the crunchy romanesco, creating a perfect balance of sweet and savory for my taste buds. It was such a simple combination, but the flavors together felt really harmonious and satisfying.
When pan-frying romanesco, I like to first toss the florets with olive oil and salt to ensure they’re evenly coated. Then, I add the romanesco to a heated pan over medium heat and let it cook undisturbed for 2–3 minutes. This helps the florets get a nice sear and develop a slightly crispy texture before stirring or flipping.
Roasted Rosemary Grapes
I loved adding fresh herbs, a sprinkle of salt, and a drizzle of olive oil to the roasted grapes. The herbs added an aromatic depth, the olive oil brought richness, and the salt enhanced the natural sweetness of the grapes. It’s such a simple addition, but it really elevates the flavor and makes the roasted grapes feel special.
Tahini Yogurt
If you know me, then you know that I am absolutely obsessed with using tahini in my recipes. This simple concoction has just 4 ingredients—dairy yogurt, tahini, salt, and fresh lemon juice—and that’s it! It’s rich, creamy, and full of flavor, making it the perfect complement to roasted vegetables, grains, or even as a dip for fresh bread. I will never get tired of you, beloved tahini!
Plating
Smear the tahini yogurt over a plate, then layer on the roasted romanesco and roasted grapes. Sprinkle with chopped Marcona almonds, drizzle with olive oil, and just like that your dish is ready to be devoured, ladies and gentlemen! It’s a beautiful balance of creamy, crunchy, sweet, and savory in every bite.
Full ingredients and recipe below! :)
If you make our Easy Pan-Roasted Romanesco With Roasted Grapes, Marcona Almonds & Tahini Yogurt, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Easy Pan-Roasted Romanesco with Roasted Grapes, Marcona Almonds & Tahini Yogurt
A hearty pan-roasted romanesco recipe with roasted grapes, Marcona almonds, and a creamy tahini yogurt sauce. A colorful, satisfying vegetable dish with bold flavor and beautiful texture.
Ingredients
Instructions
- Make tahini yogurt: Mix yogurt, tahini, lemon juice, and a pinch of salt. Set aside.
- Roast grapes: Toss grapes with 1 teaspoon olive oil, 1/4 teaspoon salt, and rosemary. Roast at 400°F for 15–20 minutes.
- Pan-roast romanesco: Heat a skillet over medium heat. Toss romanesco florets with 2 tablespoons olive oil and 1/2 teaspoon salt. Add to the hot skillet and leave undisturbed for 2–3 minutes to sear. Stir occasionally for 4–5 more minutes until tender and slightly golden.
- Assemble: Spread tahini yogurt on a plate, top with pan-roasted romanesco and roasted grapes, sprinkle almonds, and serve.
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