Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac

There is something so mesmerizing about the spiraling sacred geometry found in the florets of romanesco. A cousin to cauliflower, romanesco’s sweet nuttiness is also brought out by charring over high heat. Be sure to break the heads into same-size florets so that they can stand up to the high heat. Golden raisins and tahini give this dish a juxtaposition of sweet and savory; lemon and sumac contribute bright flavors. Don’t be shy with the sumac; a liberal use defines the dish.