Spring Scoop

Roasted Romanesco & Cauliflower with Tahini and Golden Raisins


  • 4 oz. Monarch® Romanesco & Cauliflower Florets Blend, defrosted
  • 1 oz. Roseli® Canola Olive Oil Blend
  • Monarch Kosher Salt
  • 1 oz. Rykoff Sexton® Tahini Paste
  • 1/2 tsp. McCormick Smoked Paprika
  • Monarch Golden Raisins, plumped in hot water


  1. Preheat oven to 400°F 
  2. Spread the vegetables onto a half sheet pan, toss with the oil and sprinkle lightly with salt. 
  3. Roast vegetables in the oven for 15 minutes; stir and then continue to cook until desired level of caramelization has been reached. Stir in raisins during the last 5 minutes of roasting. 
  4. While vegetables roast, stir together 1-2 tablespoons of boiling water into tahini paste until it's the consistency of heavy cream. 
  5. Remove vegetables from the oven and portion onto plate. Drizzle with tahini sauce and a sprinkle of smoked paprika.

Serves 1

Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL